Organic Yamabuki Nadeshiko

(2 customer reviews)

$7.75$61.25 (from $0.36/cup)

Like no other tea you have tried. This delicious full-bodied brew is made using a similar fermentation process to shōchū. The complex malty flavor has hints of fig and an aroma reminiscent of toasted chestnuts with a lingering finish.

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2 reviews for Organic Yamabuki Nadeshiko

  1. Anthony (verified owner)

    Totally agree with the descriptions provided above by Paula and Bob! This tea is super unique, in that it’s full bodied with no bitterness whatsoever. Some of the descriptions I had read about the tea prior to trying it were along the lines of, “it’s in between a Pu’er tea and a Black tea, but its own thing overall.”

    I think that’s right on the money. If you tasted it blind, you might not know where to put it exactly, but that’s why it’s special. It’s got the smoothness of the Pu’er without the fresh dirt taste, and it’s got the brightness of a black tea without any astringency. I definitely get the bock beer thing that Paula refers to.

    Also, the production of it! So cool. Check it out. Leave it to Japan to come up with something hyper controlled and artful. Supposedly it has a tremendous amount of health benefits, and I’ve read a few places that it was formulated with that as a focus.

  2. JH (verified owner)

    I didn’t love this one. Fairly thin and weak flavor, nothing stands out about it.

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A truly unique tea. We love this tea but differ in our interpretations of the flavors. Bob tastes caramel apples while Paula gets more of the malty flavor of a smooth bock beer. We look forward to your reviews to see what you can pick out of this one of a kind treat.

Yamabuki Nadeshiko is a post-fermented tea made using black Koji mold (kuro-kōji, botanical name aspergillus awamori), which is also used to produce awamori, a distilled rice wine from Okinawa. Yabukita and zairai tea cultivars harvested from Harunocho and Kakegawa, Shizuoka, are processed as green tea, then washed and re-steamed before being subjected to mold fermentation for four days. The product is steamed again to sterilize the tea, then dried and packaged.

The process is similar to how ripe or shou pu-erh tea is produced in China in that micro-organisms are intentionally introduced to the tea, but doesn’t use wet piling – this tea is produced in specially built fermenting cabinets – and uses a mold species that is unique to Japan. Despite the vague similarities in production, the resultant tea is very different from Chinese pu-erh in flavor.

This tea is quite economical in that it requires about a third as much tea leaf as usual for a brew, leading to a much lower cost-per-cup.

More info (PDF)

Brewing Instructions

Everyone experiences tea differently. These instructions are for western style brewing and are suggestions only. Adjust to your preferences and enjoy!
Tea: 1 gram per 6-ounce (175mL) cup.
Water: 212°F (100°C).
Steep: 2 minutes.
western style what's this?gong fu style what's this?multiple steepscold brew what's this?

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