The name Fuji Kaori may conjure up images of the world-renowned mountain, but the name actually translates as "Wisteria Aroma." The wisteria flower ("fuji" in Japanese) blooms abundantly in April, when this cultivar is ready to harvest. Surprisingly, this relatively modern cultivar was developed by a couple of farmers in Fujieda, Shizuoka, rather than by the usual research facility. They crossed Yabukita and Shizu-131, a Shizuoka test cultivar with Indian tea DNA, which lends fuller floral aromas. Additionally, this tea is slightly withered in production, which develops the aromatics. When brewed, you can enjoy Fuji Kaori’s floral fragrance that also contains notes of muscat, pine, and shortbread.
Our Fuji Kaori was grown by Iizuka-san, a passionate 3rd generation tea farmer. His family helped pioneer organic tea farming in Japan when they stopped the use of agrochemicals about five decades ago. Iizuka-san takes pride in using fertilizer fit to eat! The location on well draining soils of mountain slopes exposes the tea plants to a large temperature difference between day and night, which helps the tea develop a more profound flavor along with umami and a light sweetness. Iizuka-san also produces Tencha, which when ground becomes matcha, and Wakoucha, Japanese black tea. He is a talented farmer, and we are very happy to have the opportunity to share his tea with you.