Wakoucha is Japanese black tea that is not steamed, and instead purposefully oxidised. 

This is a single cultivar Benihikari - a domestic cultivar in Japan used mainly for black tea production that has a gentle flavour, suitable to use as a base for blending. It is grown and processed by Kuma san, an award winning third generation tea farmer and producer in Jouyoumachi, Yame, Fukuoka.

This tea is then blended with dried peels of keraji mikan! The fruit is local to Kikaijima - a tiny little island that belongs to Kagoshima prefecture and is situated roughly half way to Okinawa. The skins are peeled and sun-dried by the Kuma family, then put into a blender to break up into small pieces. In addition to a gentle citrus profile, the peel also gives a very refreshing aroma and distinct flavour of sanshou (Japanese peppercorn)!

Hot brewing focuses more on the black tea flavour profile, while cold brewing allows the citrus and sanshou flavours to shine. 

P.S. This tea is a winner of the Fine Product Award in the Flavoured Tea category at the 2019 Nihoncha Awards.