Wakoucha

Organic Wakoucha In Japan, black tea leaves are mainly harvested by machine, between May and July. This “second harvest” or “second flush” produces tea leaves with higher levels of tannins (polyphenols), which provide the degree of astringency and bitterness associated with the other black tea varieties. Immediately after harvest the leaves start to break down and darken. To make black tea, the leaves are left to wither for 10 to 15 hours. Then the leaves then undergo a process of crushing and rolling that speeds up the oxidation process and gives the leaves a twisted shape. The procedure is concluded with a final drying stage that ultimately arrests the oxidation. The leaves are again dried to ensure that moisture is less than 3%, (to prevent the growth of mold). Aromatic.  Sweet with delicate floral undertones. Full-bodied, tastes of malt and molasses, dark cherry, and a hint of clove. Contains approximately 30 to 60mg of caffeine per cup. Ingredients: Japanese black tea. Fujieda, Sh