KOCHA JAPANESE BLACK TEA

Kocha – Japanese Black Tea

Subtle, smooth, and quietly refined, Kocha (literally “red tea” in Japanese, though it refers to black tea) is Japan’s elegant take on black tea, grown in small batches using cultivars traditionally reserved for green teas. Unlike the bold, astringent black teas from other regions, Kocha is known for its gentle flavor profile, soft tannins, and naturally sweet, fruity notes.

Grown in regions like Kagoshima, Shizuoka, and Kumamoto, Japanese Kocha often features hints of honey, dried apricot, malt, and floral undertones, with a light body and smooth finish. Because it’s made from Japanese tea cultivars and crafted with care, Kocha reflects the same precision and seasonal sensitivity found in Japan’s finest green teas.

• Origin: Japan (common regions include Kagoshima, Shizuoka, and Kumamoto)
• Type: Black tea (fully oxidized)
• Cultivars: Often Yabukita, Benifuki, or Benihikari
• Tasting Notes: Light malt, honey, stone fruit, wildflower, soft spice
• Caffeine: Moderate
• Brewing: 1 tsp per cup | 90–95°C (194–203°F) | Steep 2–3 minutes

Kocha is perfect for those who want the depth of black tea without the bitterness. Whether enjoyed plain or with a touch of milk or honey, this rare Japanese black tea offers a refined, comforting cup with a distinctly local character.

50g loose leaf