Starting Benifuki(べにふうき)

For those venturing into the world of Japanese black tea for the first time, starting with a variety called "Benifuki" (紅富貴) is highly recommended. Benifuki is a hybrid cultivar created by crossing Japanese tea varieties with overseas varieties like Assam and Darjeeling, and it was registered in 1993. Playing a central role in the revival of Japanese black tea, Benifuki possesses a robust flavor that even those accustomed to foreign black teas can easily appreciate.

"Mariko Black"                                        Recommendation for beginners

If you're looking for Japanese black tea with a flavor profile reminiscent of Darjeeling, Assam, or Ceylon, the "Mariko black" is highly recommended. Tea from Mariko(丸子) in Shizuoka Prefecture. This tea, crafted by the skilled artisan Muramatsu niroku(村松 二六), is known for its exceptional quality and is said to reveal its true excellence when milk and sugar are added—a phenomenon often referred to as the "Niroku Magic."

Other role of Benifuki Green tea as hay fever medical herb

While there was a period when Benifuki green tea was marketed for its potential benefits against hay fever, it's essential to note that Benifuki was originally developed for black tea production. Due to its strong bitterness as green tea, it is recommended to be consumed more as a medicinal remedy than a regular beverage. It's also worth mentioning that the hay fever-alleviating properties are attributed to green tea only, with a diminished effect when Benifuki is processed into black tea.

Why Yabukita is Not Easily Recommended

In the realm of Japanese tea, "Yabukita" green tea is a well-known name. However, when it comes to black tea production, Yabukita is considered a unproper cultivar due to its poor enzymatic activity, making it difficult to create consistently delicious and high-quality black tea. Conversely, it is precisely this low enzymatic activity that allows Yabukita to excel in producing top-notch green tea, earning it the title of the "Emperor of Japanese Tea."

The diversity of Japanese black tea

3 Distinct Flavors of Japanese Black Tea

The categorization of Japanese black tea proposed by Okamoto Kei, the pioneer behind the renowned Japanese black tea specialty shop "Kureha," offers valuable insights into the diverse flavors of Japanese black tea. According to his classification, Japanese black tea can be broadly divided into three types

Jina (滋納): This category uses green tea varieties such as Yabukita and Sayamakaori. Characterized by minimal astringency, these teas feature a calm and sweet aroma that aligns well with the preferences of the Japanese palate.

Seiren (清廉): Inspired by teas like Darjeeling and Oolong, this type of black tea exhibits a refreshing fragrance with a relatively light fermentation. It is recommended to be enjoyed straight to fully appreciate its unique qualities.

Bouran (望蘭): Crafted with the aim of resembling Indian Assam tea and Sri Lankan Ceylon tea, It offers a balanced astringency and vibrant color. Its profile is closer to black teas produced abroad, making it suitable for both straight consumption and as a base for milk tea.

(Excerpt from Kei Okamoto's book "The Essence of Japanese Black Tea" - Translation)