A second flush (summer) harvested, award-winning Japanese black tea (Wakocha or Wakoucha) made with a field of planted with seeds from the Yabukita cultivar (yabukita missho) from the northern region of Sashima, Ibaraki Prefecture. While technically not a cultivar by the English definition since each plant will have slightly different DNA, a missho 実生 in the Japanese tea industry is considered a type because on average it inherits the DNA of the Yabukita cultivar. Product Info Ingredients: Black Tea Cultivar: Yabukita missho Harvest: Summer Region: Sashima, Ibaraki Steeping Info Tea: 5 grams. Time: 3-5 min. Water: 90˚C/194˚F, 200 ml. The amounts above are guidelines. Adjust to preference. Consider also cold steeping (see Steeping Techniques). Farmer Info Established: Type: Family-owned tea farm & factory Location: Sashima (Koga City), Ibaraki Growing in the northernmost commercial tea production region in Sashima, Ibaraki (modern day Koga City), award-winning, 6th generation tea farmer Masahiro Yoshida is known throughout Japan for his excellent tea.
