About Black tea

Black tea, also known as "koucha" in Japanese, is a fascinating departure in a country predominantly known for its green teas. While green teas such as matcha, sencha and gyokuro often take center stage, black tea has an underappreciated yet enriching role in Japan. Unlike in the West, where black tea is often strongly fermented and powerful, Japanese koucha is characterized by its delicate mildness and harmonious aromas.

In Japan, as well as worldwide, black tea is made from the leaves of the Camellia sinensis, whereby the production processes and climatic conditions differ significantly and lend a regional character. The production of black tea in Japan began during the Meiji era, when the government encouraged its cultivation in order to export tea to Western markets. Although the success of this initiative was limited, it led to the development of unique cultivars and production practices.

Some of the most renowned koucha growing areas are in Shizuoka and Kagoshima, regions also known for their excellent green teas. The leaves for black tea undergo complete fermentation after harvest, a process controlled by careful monitoring of temperature and humidity. This fermentation transforms the chemical composition of the leaves, giving them their characteristic dark color and full-bodied taste.

In terms of taste, Japanese black tea offers an intriguing range of flavors that can be reminiscent of citrus, honey and subtle floral notes. Unlike the strong, tannin-rich teas from Ceylon or Assam, it develops a gentle sweetness and a balanced smoothness that makes it an excellent choice for afternoon enjoyment or as an accompaniment to light meals.

The preparation of koucha follows a similar precision to that of high-quality green tea. It is recommended to use around 3 grams of tea for 200 milliliters of water, which should be at a temperature of around 90 degrees Celsius. A brewing time of around 3 to 4 minutes allows the fine aromas to come to the fore without the tea becoming bitter.

Black tea is becoming increasingly popular in Japan's modern tea culture. Many young tea farmers and creative blending masters are experimenting with different degrees of oxidation and flavor additions to create innovative tea flavors that appeal to traditional and contemporary tastes alike.

This revival of interest is reflected in the flavour exploration clubs and specialist cafés that showcase black tea in a variety of preparations. Here it becomes clear that, despite its comparatively small production volume, black tea is a valuable addition to Japan's rich tea table - full of nuances and exquisite elegance just waiting to be discovered.