The roast of this black tea gracefully hits all the low notes. Charming and rugged, it delivers a comfortably smooth cup with an earthy, barley, cocoa character.

Produced in the spring of 2026 by Fumiki Kawaguchi in Sayama Town, Saitama Prefecture. It’s a blend that primarily features the Benifuki cultivar – Japan’s most famous black tea cultivar known for its depth of body and strong floral character. Hojicha (which means roasted tea) is rarely made from black tea. Mr. Kawaguchi is a master of his craft and consistently produces top-notch tea.

For another tea featuring the Benifuki cultivar, check out Ceylon Peacock Feather.

For more killer teas from Mr. Kawaguchi, check out Sencha Nightingale and Origami Hojicha.

Ingredients: black tea

Steeping Instructions

3 grams | 10-12 oz water | 212°F | Steep 3 min. 

Kyusu Teapot Instructions

1st Steep - 8 grams | 8 oz water | 212°F | Steep 60 seconds

2nd Steep - 8 grams | 8 oz water | 212°F | Steep 30 seconds

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups