What is Wakoucha tea?

Wakoucha is a famous Japanese black tea. Or rather, one would have to ask: black or red? While, in fact, in Italian as well as in almost all European languages we identify this type of tea with the color black, in Japanese this is actually called red tea (kou, 紅).

Wakoucha production

Black tea is produced in a totally different way than green tea. Japanese green tea is steamed immediately after harvest to immediately stop oxidation. This process gives green teas, particularly Japanese teas such as sencha or matcha, a very bright green color.

For black tea, on the other hand, oxidation is necessary, so it is left to rest and oxidize for 16 to 17 hours. The leaves are then rolled by a rolling machine at room temperature. During this process, the leaves are pressed and broken against the sides of a barrel, still facilitating their oxidation. Only at this point are the leaves dried preserved or packaged.

History of black tea in Japan

Around 150 years ago, in the Meiji era (1868–1912), when Japan first opened its markets to outside trade, black tea was manufactured in Japan for the first time. To meet growing exports, it increased production of black tea, which was easier to store during long journeys to the West. By 1874 Japan exported more tea to the United States than China, and much of that was black tea.

But the export boom was short-lived. The 20th century and the two World Wars caused a significant fall in Japanese tea exports. To date, about 2 percent of the tea produced in Japan is exported.

With the decline in exports can also be explained by the decline in black tea production. Tea destined for the domestic market, in fact, continues to be in the vast majority green tea. Today black tea production is very marginal, albeit of great quality.

How to prepare Wakoucha

Due in part to the cultivar used, Japanese black tea can taste very different from those from India and Sri Lanka. Wakoucha has the earthy, sweet flavor typical of black tea, but with a particular delicacy and a hint of astringency. The color of the infusion is warm red.

To prepare a perfect wakoucha, bring the water to boiling temperature, turn off the stove and let the tea steep for 2-3 minutes. By significantly prolonging the infusion period, a stronger flavor can be produced.