JAPAN BENIFUUKI GREEN TEA

Young Benifuuki leaves are harvested by hand and then stored and oxidised for 3 months in the dark at low temperatures. This laborious process results in tea that is extremely high in methylated catechin content, up to 100 times higher than other types, which is claimed to help combat hay fever, eczema and other seasonal allergies. The Japanese people have wholeheartedly embraced Benifuuki tea in the fight against allergies since 1993. The flavour is intense, full of honey and floral notes with some cool, mentholated, mineral tones. This tea cultivar was named Benifuuki in 1993. It was developed in 1965 in the Kagoshima prefecture. The leaf has a flatly worked, rough, deep green appearance, a cloudy yellow cup colour and the taste profile presents a full body with sweetness and a nuance of ripe plums as an aftertaste.