This Japanese black tea (Wakocha) is the tea that inspired the Yoshida family to convert their tea fields to natural cultivation. Even before inheriting the fields, they enjoyed hand-picking and hand-rolling fermented teas as a hobby. Through this process, they realized that tea made from wild, unfertilized mountain trees had a far better flavor than tea grown with heavy fertilizers. 

Since then, their inherited tea fields have been fully converted to pesticide-free and fertilizer-free cultivation—now in their sixth year.

This Wakocha is crafted from the first flush spring leaves of 2025, offering a clean, gentle sweetness unique to naturally grown tea.