
Fermented Tea
Post-fermented tea is finished leaf put through a controlled fermentation — ours in Uji, with the koji mould used for miso and sake. It tastes almost nothing like green tea: strawberry-like and slightly tart, with very little caffeine.







What Defines Fermented Tea
How it is grown and made, how it tastes, and how to brew it.Tea Type
Post-fermented tea
Processing
Finished leaf put through a controlled fermentation with koji, the mould used for miso, soy sauce and sake.
Taste
Fruity, floral, sweet-tart
Caffeine
~22 mg per serving (5 g)
Shading
Unshaded — grown in full sun
Leaf Composition
Young leaves
Water Temperature
60°C (140°F)
Brewing Time
1 minute
Number of Infusions
3
How to Make
Fermented Tea Like a Pro

Heat the Water
Add the Leaves
Steep
Pour & Brew Again
Caffeine Level in Fermented Tea
~22 mg per serving (5 g)
Why Organic Fermented Tea Fields Make a Difference
Tea plants absorb everything from the soil, making pesticide-free farming especially important. The farmers we work with have found a way to grow delicious tea without harming the natural ecosystem.

Cultivating an appreciation
for Japanese Tea


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FAQ
Before you order





