This month, we present a Wakōcha (和紅茶), a Japanese black tea from Murakami (村上), produced by the same grower as our March tea.

Tea plantation. Photo by courtesy of the tea producer: Fujimien (冨士美園)

Japanese Black Tea, Rediscovered

The term Wakōcha (和紅茶) literally means "Japanese black tea." It refers to black tea made in Japan using local tea plant varieties, unlike the imported black teas traditionally consumed in Europe.

Wakōcha

Although Murakami is better known for its green teas, it also has a long-forgotten history of black tea production, particularly for export during the Meiji era. This practice disappeared for nearly a century in Murakami, and it wasn’t until 2004 that black tea production was revived locally—marking an exciting renewal of a lost tradition.

Made from local Murakami cultivars, this wakōcha stands out with its delicate aroma and subtle sweetness—an uncommon profile among black teas. It has a light, floral fragrance and no bitterness, making it especially enjoyable without sugar or milk.

Cherry Blossom in Yasaka Shrine (八坂神社) in Kyoto (京都)

Pollen Allergies: A Springtime Curse

Spring in Japan is synonymous with cherry blossoms—but also with something far less poetic: hay fever (kafunshō, 花粉症), or pollen allergy. The main culprit? Japanese cedar trees (sugi, スギ), planted extensively after World War II to reforest the country and provide timber. Today, these trees release massive amounts of pollen every spring, triggering familiar symptoms: runny noses, itchy eyes, fatigue…

Having suffered from pollen allergies since my childhood in Europe, I’m often surprised by how many Japanese people believe this issue is unique to Japan. In reality, cypress, birch, and grass pollens are just as potent elsewhere! Still, the sheer scale of the phenomenon in Japan—especially in March and April—is truly striking.

Tea producer's shop. Photo by courtesy of the tea producer: Fujimien (冨士美園)

Preparing Your Wakōcha

To fully enjoy the subtle and refined flavors of this Japanese black tea, we recommend the following preparation:

• Tea leaves: 3g (about 1½ teaspoons)
• Water: 150ml
• Temperature: 85°C
• Steeping time: 3 minutes

This gentle infusion brings out the tea’s sweet and light notes without developing bitterness. A second, shorter steeping is also possible if desired.

Enjoy!