Shibamoto Nº2 | Wakoucha
Produced in Makinohara by Shibamoto Toshifumi, this Japanese black tea is distinguished by its bright, transparent vermilion hue and a sweet, honey-like aroma resulting from the natural activity of leafhoppers. The pan-firing process transforms astringency into sweetness, yielding a clear and delicate flavor.
Aged and blended from tea leaves over two years old, this tea offers a perfume-like fragrance with subtle black tea notes that gently reach the back of the nose.
leaves.
First Flush
Production
Per Serving
Type
Pairs well with
Shibamoto Nº2 | Wakoucha
Shibamoto Toshifumi - 柴本俊史
Known affectionately as “Van Gogh” by Mohei for his artistic approach to tea cultivation, Shibamoto follows his own creative vision, crafting teas that are as unique and expressive as works of art.
His specialty lies in Kamairi-cha, a pan-fired tea that stands apart from the deep-steamed fukamushi-cha commonly produced in Makinohara.
Inspired by his studies in Miyazaki, Kyushu, he has dedicated himself to mastering and innovating this traditional method of tea-making, which involves roasting the leaves in a pan without steaming them.
Shibamoto’s passion for Kamairi-cha began in high school when he was captivated by its aromatic charm—so much so that he jokingly describes it as being “infected by the love virus.”
Beyond Kamairi-cha, he showcases his versatility with a range of tea specialties, including oolong cha, hojicha, and black tea. Each tea reflects his meticulous craftsmanship and deep knowledge of flavor.
Preparation Guide
Slide through the following step-by-step guideline, and brew the perfect cup of tea at home.
Leaves
Measure with Care
For the perfect brew, use 3g (1 Tbsp) of Wakoucha.
This amount allows you to enjoy the tea’s evolving flavors through up to 2 infusions, each offering new notes with every pour.
Temperature
Consistent Heat
Start cool and raise gradually:
100°C (212°F) → 100°C (212°F).
Each step draws out new layers of flavor, from delicate umami to rich depth.
Water
The Right Quantity
Use 150ml (5oz) of water for each infusion.
Consistency ensures every steep reveals the tea’s full character, from the first pour to the last.
Brewing
Timing Each Infusion
Steep with care:
300s → 300s
Each step reveals a new layer of flavor, balancing freshness, depth, and lingering sweetness.
Tips
Perfect Your Infusion
For a lighter taste, reduce brewing by 10 seconds; for a stronger flavor, extend by 10 seconds
Pouring into a Yuzamashi (cooling vessel) harmonizes the flavor and aroma before serving. Always pour until the very last drop, where the richest flavor concentrates.