Japanese Organic is an extremely rare dark tea from the Shizuoka Prefecture in Japan. Leaves from the first and second harvests are pan-fired. Organic brown rice yeast is added and then the leaves are fermented for four to five days. Fresh leaves are added and then oxidized for two days.
The leaves yield a very smooth and delicious, medium- to full-bodied infusion with savory notes of earth, grain and spice.