Hida Black Tea

Japanese-style black tea produced using the heat of hot springs from Okuhida’s hot springs area

Pursuing the unique charm of ‘Wakoucha’ (Japanese-style black tea) different from Indian or European teas, Hida Black Tea was born after 8 years of development. Kohakunotsuki, developed over 3 years using Ibi-grown tea leaves, shares this dedication. These teas are characterized by their sweet aroma with less bitterness, fermented with the natural heat of hot springs from Okuhida Hot Spring Village. The taste of Hida Black Tea varies depending on the harvesting season, so it is recommended to compare and enjoy the differences.

The secret to our flavor

Customer feedback

“The moment I first tasted this tea at a café, I was amazed by its deliciousness and immediately asked for the store name to buy it.” “When I first drank it, I was so surprised by its natural sweetness and aroma that I asked if it really didn’t contain any sugar.”
“I have tried many Japanese-style black teas, but I find this tea to be the most delicious.”

Benifuki

Hida Black Tea is made using the “Benifuki” variety, which was specially developed in Japan for black tea. Originally known for its strong bitterness, this bitterness transforms remarkably during the black tea processing. After processing, Benifuki exhibits a profound flavor and unique aroma that captivate tea enthusiasts.

Niroku Muramatsu

Niroku Muramatsu, who produces the tea leaves for Hida Black Tea, was the first person to successfully cultivate “Benifuki” in Japan. Mr. Muramatsu has been researching tea leaves since 1989 to achieve satisfactory results, and his extensive experience and knowledge have contributed to the improvement of this tea leaf’s quality, produced in Shizuoka Prefecture. By enhancing the quality of tea leaves with carefully selected materials and cultivation techniques, he has achieved organic, pesticide-free cultivation.

Black tea production utilizing heat from Okuhida’s hot springs

Fermentation is necessary in the production of black tea. At Nabeshimameicha, we utilize the natural heat from Okuhida Hot Springs for this critical fermentation process. The fermentation process is particularly delicate and requires meticulous control of the tea leaves’ moisture, humidity, and temperature. This delicate adjustment is personally managed by President Tanaka using his senses (touch, sight, and smell).

Black tea saves the wasteland of Ibi

Nabeshimameicha, the first to start black tea production in Gifu Prefecture, aimed to produce delicious black tea after being consulted by local farmers amid the aging population of the Ibi district. As a result, “Kohakunotsuki,” a hot spring black tea made with Gifu-grown tea leaves, was born. This tea has now grown to be loved as a souvenir from Gifu Prefecture.

Sustainable utilization of local resources

Tanaka, the president of Nabeshimameicha, aimed to create “unique black tea production that can only be done by a tea shop in Gifu Prefecture.” By personally managing product quality using his senses and utilizing local resources, Tanaka created new value. This initiative also contributes to the local economy.

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Thoughts on Hida Black Tea

Nabeshimameicha Inc.

President

KAZUHIRO TANAKA

Passion for creating Japanese-style black tea that resonates internationally

20 years ago, Japan’s green tea manufacturing technology had already reached a high level of perfection, but there were very few producers making black tea from the same tea plants. I vividly remember the excitement I felt when I learned about domestically produced black tea and visited Mr. Niroku Muramatsu. When I aspired to manufacture black tea, the question posed to me was, “Do you have the will to create Japanese-style black tea that can succeed internationally?” It wasn’t about aiming for first place in competitions. But rather about the desire to produce high-quality black tea from Japan, a country where black tea production was still in its infancy, that could be recognized worldwide. With the promise to carry on this will, I received manufacturing know-how, patents, and self-made manufacturing equipment from Mr. Muramatsu. Tea leaves can only be harvested once a year. Therefore, every year, I continue to challenge myself to bring out the best aroma and flavor from the harvested tea leaves. The most rewarding moment is when overseas customers taste Nabeshimameicha’s tea and say that Hida Black Tea is the most delicious. It makes me feel that our efforts have truly paid off.

Tips to enhance the appeal of Japanese-style black tea

Hida Black Tea First Flush

The first flush, processed from the first-picked tea leaves in May to June, is so proud of its “highest quality Japanese-style black tea” that you will be amazed by its sweet aroma and flavor. It pairs perfectly not only with western sweets but also with Japanese sweets, as it is grown in Japan’s climate and environment. To fully enjoy the aroma and flavor, we recommend drinking it straight.

How to Enjoy Premium Sparkling Black Tea

Put 3 tea bags into a 500ml bottled water to make a strong black tea. (Leave it in the refrigerator for about 8 hours) Then, pour the tea and carbonated water in a 7:3 ratio and enjoy.

How to Make Refreshingly Sweet Iced Tea

Skim the top layer of water from the 500ml bottle.
Add one Hida Black Tea bag.
(Leave it in the refrigerator for about 8 hours)
Using this method, you’ll get a surprisingly sweet iced tea. We recommend to prepare it at night and take it with you the next morning. This method has received great feedback from our customers.

Hida Black Tea Second Flush

The second flush, processed from July to August, has a bitterness and aroma similar to Assam tea compared to the first flush. It pairs exceptionally well with milk. The recommended ratio of tea to milk is 7:3, but you can adjust it to your taste. When adding milk to hot tea, be sure to use milk that has been brought to room temperature rather than straight from the refrigerator. This small extra step will enhance the flavor, allowing you to enjoy an even more delicious cup of tea.