About Koucha

Koucha, the term commonly used in the Japanese language for black tea, refers to a particular facet of Japanese tea culture that is often overshadowed by matcha and sencha, but has its own esteemed position. Unlike the green teas normally associated with Japan, koucha is produced by fully oxidizing the tea leaves, which gives it its characteristic dark color and deeper, malty flavours.

Historically, black tea saw its beginnings in China, where its complete oxidation was discovered and cultivated. The journey that tea then embarked on eventually took it to Japan. However, it was in the early 20th century, during the Taishō period (1912-1926), that the Japanese variant of black tea found its origins. Under the influence of increasing demand in Western countries, there was a great desire to cultivate a distinctive variety of its own. Today, Japanese koucha is rare compared to its green relatives, yet it is gaining love and recognition from tea connoisseurs worldwide.

The production of koucha is characterized by meticulous care, which influences its taste and aroma immensely. The process begins with the harvesting of high-quality leaves from a tea bush, usually the "Yabukita" variety used for green tea. These leaves are then subjected to a carefully considered withering process that promotes oxidation. The intensity and depth of the bouquet depends on the masterful control of the degree of oxidation, which gives the Koucha its unmistakable notes of classic red fruit aroma, subtle bitterness and unique sweetness.

In Japan, koucha often remains an insider's tip, enjoyed in small quantities and preferably in the region itself or on specialized occasions. Some connoisseurs appreciate its potential to harmonize excellently when served with Western pastries such as scones or buttery brioche. Its particular body and rich flavor profile allow it to shine both on its own and when paired with food.

To enjoy a cup of Koucha is not only to enjoy its deep aromas, but also to immerse yourself in a culture that transcends time, marked by changes and adaptations, but which always retains its authenticity. In its color and spice, this light-heartedness meets the Japanese philosophy of wabi-sabi, which celebrates the beauty of imperfection - so every sip is an aesthetic experience in which tradition and the present merge and promote conscious enjoyment.

Even if Koucha is less famous internationally, every sip offers moments of calm and serenity that are so deeply inherent in the Japanese understanding of tea. Thus, many a person who gets involved with Koucha ends up surrounded by its notes and memories, which interweave both past and present.