Japanese Black Tea: The Wakoucha

Japanese tea is internationally known for its green tea varieties such as sencha or matcha, but few travellers or amateurs know that Japan also produces a specific black tea, called wakoucha. This Japanese black tea, still little known, has unique features, a rich history and a particular mode of production that deserve to be explored to better understand the diversity of Japanese tea.

History of Black Tea in Japan

The black tea culture in Japan dates back to the late 19th century, although the introduction of tea in general dates from the 17th century. At the time Meiji, the Japanese government decided to explore the production of black tea to meet Western demand, particularly American, where this type of tea was the majority.

In 1874, Chinese specialists were invited to teach Japanese farmers black tea production techniques. A year later, a study mission was sent to China and India to deepen their understanding of the methods of cultivation, harvesting and processing adapted to black tea. These efforts led to the creation of Japanese cultivars dedicated to black tea, the first of which was Benihomare in 1908.

Japanese black tea experienced a golden age in the mid-20th century, especially in the Kagoshima region, where a large majority of farms produced wakoucha. However, several factors, such as competition from cheaper imported black teas from India and Sri Lanka, as well as trade agreements, have led to a gradual decline in this production.

Differences between Japanese black tea and Japanese green tea

The fundamental point to understand the distinctions between wakoucha and Japanese green teas is the manufacturing process.

Japanese green tea is mostly steamed (steamed) to quickly stop oxidation, preserving its green colour and fresh vegetable flavours.

Black tea, on the other hand, is completely oxidized. The leaves are first faded (withering) to reduce moisture, then rolled to break cells and activate oxidation enzymes. This stage, called fermentation in the West, alters the chemical composition of the leaves, developing deeper, sweeter aromas and a dark red to brown color.

Another distinctive feature is the use of specific cultivars. Some Japanese cultivars are suitable for black tea, such as Benihomar, Benihikari or Benifuuki, while others such as Yabukita can be used for both types of tea.

The taste characteristics of wakoucha

Japanese black tea is distinguished by its less astringent taste and less bitter than black teas produced in India or Sri Lanka. It offers a lighter cup, with floral notes, honey, and a natural sweetness that invites you to be tasted without adding milk or sugar.

This finesse and aromatic sweetness can be explained in particular by the Japanese climate, the artisanal methods often used and the small leaf cultivars, which produce teas more delicate than the large Assamica teas of tropical plantations.

The Wakoucha Manufacturing Process

Japanese black tea production follows several key steps, combining tradition and modern techniques:

• Fanage (withering): fresh leaves are spread to lose some of their moisture, usually in shade or in ventilated vats. This often lasts between 15 and 20 hours.
• Crushing (kneading)The leaves are rolled or crushed mechanically to break cell membranes and expose the oxidation enzymes.
• Sorting: to separate leaves according to their size, which influences the rate of oxidation.
• OxidationThe leaves are placed in vats where oxidation takes place for 2-3 hours. This is when the tea develops its characteristic dark red color.
• Drying: to stop oxidation, the leaves are heated in ovens or drying tunnels.
• Final sorting and maturation: leaves are sorted to remove unwanted branches and particles, then tea can be allowed to ripen for several months to reduce bitterness and develop roundness.

This maturation, unique to wakoucha, helps to obtain a high quality end product, both sweet and aromatic.

Regions and current production

The main Wakoucha production areas are located in southern Japan, especially in Kagoshima Prefecture, which enjoys a temperate and humid climate favourable to the cultivation of tea. Other regions like Shizuoka, Kyoto or Kochi also produce black tea, but in smaller quantities.

Today, Japanese black tea production is growing slightly, driven by growing consumer demand for different flavours of classic green tea. This revival is also marked by a desire to focus on the quality and diversity of aromatic profiles rather than quantity.

How to taste and use Japanese black tea

The wakoucha can be tasted natural, warm or warm, in order to fully enjoy its floral and sweet notes. It does not require the addition of milk, which makes it possible to appreciate its finesse.

It accompanies light Japanese pastries or desserts with fruity flavours.

In the kitchen, it can also serve as a basis for cold infusions, cocktails, or be used in marinades to bring a subtle taste.

Buy and store Japanese black tea

Wakoucha is usually found in Japanese or online tea shops. It is advisable to choose whole leaf teas rather than sachets to guarantee quality.

For storage, Japanese black tea must be stored in a shelter of air, humidity, heat and light, ideally in a sealed box and in a cool place.

Quickly consumed after opening, it keeps its aromas for several months.

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Japanese black tea wakoucha remains an experience to discover for tea lovers wishing to expand their taste palette. Its historical richness, its particular production methods and its delicate flavour make it a unique product that deserves the attention of travellers and connoisseurs. Exploring this tea is to understand an unknown but authentic facet of Japanese tea culture.

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