Moya tea & 2 Kaze mugs Organic Japanese Black leaf tea set - Wakoucha 60g

Kaze mug

The Kaze Mug is a handcrafted small mug made from stoneware clay. It is created by a small ceramic studio KOOE in Cracow as part of limited series KOOE for MOYA. The finishing glaze used for the ceramics in this series are made based on old, traditional Japanese recipes. Each piece of stoneware is unique with its own natural and subtle variation. It is fired at very high temperature of over 1300 providing safety and durability. Dimensions and colour may vary to a small degree as each mug is handcrafted on potter’s wheel.

The Kaze Mug is designed for drinking leaf tea, but it can be used for other hot or cold drinks as well. Each Kasai  Mug uniquely handcrafted on potter’s wheel and therefore may differ slightly in appearance from the one depicted.

As this is a handcrafted product, dimension and colour may vary slightly.

Dishwasher safe.

Wakoucha: black tea from Japan

The taste of this black leaf tea is truly exquisite, slightly flowery, with noticeable honey and spice undertones. The term „kou-cha” 紅茶 can be translated as „a tea of crimson colour”. Such designation was coined thanks to Japanese soft water, which would turn dark red with a hint of blue, when infused with black tea’s leaves. That’s also why, in the past, wakocha was referred to as „red tea”. When brewed in water of medium hardness, more typical of the European countries, the tea takes on a colour of dark amber. Moya Wakocha is cultivated and processed in the Mie region on the island of Honshu.

Black tea wakocha is ideally suited as a companion for meals and desserts, the sweetness of which is subtly broken with the tea’s bitter undertones. Just as any other black tea, wakocha, once harvested, undergoes the process of drying and fermentation, which sets it apart from green teas. The results of this process are wakocha’s dark colour, slightly earthy flavour and reduced caffeine content, when compared to e.g. green tea sencha. Drinking black tea aids digestion system. Infusion of wakocha can be a source of amino acids, beta carotene, folic acid, potassium, calcium, and phosphorus. As there aren’t many farmers in Japan, who would decide to cultivate and process black tea, Japanese wakocha remains an uncommon delicacy.

How to prepare Wakocha?

Amount of tea: 2-3 g per 200 ml

Water temperature: 90-95°C

Brewing time: 2-3 min

Number of brews: 1