Tin 50g
Best-seller
4812

KUNKO WAKOCHA

Black tea Wakocha | Japan

Tin 50g

TASTING NOTE

Kunko Wakocha, the epitome of Japanese smoked black tea.

Discover the excellence of Japanese smoked black tea through the unique expertise of Hiroki Matsumoto, an exceptional producer based in Shizuoka Prefecture. A true master of the art of smoking, Hiroki Matsumoto has developed Kunko Wakocha, a Wakocha tea (Japanese black tea) enhanced by a traditional smoking technique using wood from whisky barrels or local wood species. The name "Kunko" literally means "smoky aroma." This tea is the result of meticulous research to balance the natural sweetness of Japanese black tea with the strength of the wood.

Sensory Profile

Hiroki Matsumoto's Kunko Wakocha is distinguished by its rare complexity:

  • Initial Flavor: An elegant and velvety smoky aroma, reminiscent of precious wood.
  • Middle Flavor: Notes of ripe fruit and honey, typical of high-quality Wakocha.
  • Finish: A clean, lingering finish, without any astringency, with a persistent woody aftertaste.


Technical Specifications:

  • The Base (Wakocha): Unlike Chinese smoked teas (such as Lapsang Souchong) which can be very aggressive, Matsumoto uses Japanese tea leaves (often of the Benifuki cultivar) which possess a natural sweetness and little bitterness.
  • The Smoking Process: This is where his secret lies. He uses a cold smoking process. This allows the leaves to be flavored without over-smoking them, thus preserving the integrity and freshness of the black tea.
  • The Choice of Wood: He primarily uses oak whisky barrel chips or Japanese cherry wood (Sakura). This choice brings noble, vanilla, and peaty notes, far removed from the classic "campfire" aromas.

Note: This tea is distributed in France primarily by Lupicia, which maintains a close relationship with Matsumoto to guarantee the freshness of imported batches.

  • Ingredients: Black tea
  • Type of tea and origin: Black tea from Japan smoked with shavings from whiskey barrels
  • Master of tea: Mr. Hiroki Matsumoto
  • Can be re-infused: once
  • Number of infusions for 50g: about 20
  • Reference : 4812

> Learn more about Tea Master Hiroki Matsumoto.

Ref. 4812
Best-seller

KUNKO WAKOCHA

Black tea Wakocha | Japan

classé dans : Black teas

TASTING NOTE

Kunko Wakocha, the epitome of Japanese smoked black tea.

Discover the excellence of Japanese smoked black tea through the unique expertise of Hiroki Matsumoto, an exceptional producer based in Shizuoka Prefecture. A true master of the art of smoking, Hiroki Matsumoto has developed Kunko Wakocha, a Wakocha tea (Japanese black tea) enhanced by a traditional smoking technique using wood from whisky barrels or local wood species. The name "Kunko" literally means "smoky aroma." This tea is the result of meticulous research to balance the natural sweetness of Japanese black tea with the strength of the wood.

Sensory Profile

Hiroki Matsumoto's Kunko Wakocha is distinguished by its rare complexity:

  • Initial Flavor: An elegant and velvety smoky aroma, reminiscent of precious wood.
  • Middle Flavor: Notes of ripe fruit and honey, typical of high-quality Wakocha.
  • Finish: A clean, lingering finish, without any astringency, with a persistent woody aftertaste.


Technical Specifications:

  • The Base (Wakocha): Unlike Chinese smoked teas (such as Lapsang Souchong) which can be very aggressive, Matsumoto uses Japanese tea leaves (often of the Benifuki cultivar) which possess a natural sweetness and little bitterness.
  • The Smoking Process: This is where his secret lies. He uses a cold smoking process. This allows the leaves to be flavored without over-smoking them, thus preserving the integrity and freshness of the black tea.
  • The Choice of Wood: He primarily uses oak whisky barrel chips or Japanese cherry wood (Sakura). This choice brings noble, vanilla, and peaty notes, far removed from the classic "campfire" aromas.

Note: This tea is distributed in France primarily by Lupicia, which maintains a close relationship with Matsumoto to guarantee the freshness of imported batches.

  • Ingredients: Black tea
  • Type of tea and origin: Black tea from Japan smoked with shavings from whiskey barrels
  • Master of tea: Mr. Hiroki Matsumoto
  • Can be re-infused: once
  • Number of infusions for 50g: about 20
  • Reference : 4812

> Learn more about Tea Master Hiroki Matsumoto.

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  • Hiroki Matsumoto - Producteur du Kunko Wakocha, Japon

  • Hiroki Matsumoto, The Artist of Japanese Smoked Black Tea

    Based in the prestigious Shizuoka region, Hiroki Matsumoto is no ordinary tea producer. While the majority of Japanese growers focus on Sencha (green tea), Matsumoto has chosen to elevate Wakocha (Japanese black tea) to new heights by adding a unique signature: smoking.

    His approach is that of a "flavor creator." He doesn't simply grow tea; he sculpts its aromatic profile after harvesting, using techniques borrowed from traditional agriculture, oenology, and cooperage.

    The Master of Natural Smoking

    Hiroki Matsumoto's distinctive feature lies in his unique smoking technique. To create Kunko Wakocha, he uses no artificial flavorings, but a traditional wood-smoking process:

    • The choice of wood: He often uses local woods, such as cherry or oak, to infuse the tea leaves with woody and delicately sweet notes.
    • The subtlety: Where some smoked teas can be aggressive, Matsumoto's work is distinguished by its extreme finesse. The smoke doesn't mask the tea; it highlights the natural, honeyed sweetness of the Wakocha.

  • Why is his work revolutionary?

    Before producers like Matsumoto came along, smoked tea was virtually nonexistent in Japan. He succeeded in:

    • Modernizing the Shizuoka terroir by offering a high-end alternative to green tea.
    • Creating a bridge with gastronomy: His tea is particularly prized by chefs and sommeliers for pairing with strong cheeses, grilled meats, or dark chocolate.
    • Mastering subtlety: His genius lies in restraint; the smoke doesn't mask the tea, it enhances it.

    A Commitment to Terroir

    Hiroki Matsumoto works with tea cultivars specific to Japan which, once transformed into black tea, reveal a low astringency and exceptional roundness on the palate. His estate benefits from Kumamoto's volcanic climate, rich in minerals, which gives his harvests a rare aromatic depth.

    Why is his tea a bestseller at LUPICIA?

    His Kunko Wakocha has become a benchmark because it reconciles two worlds: the strength of a characterful tea and Japanese delicacy. It is a tasting tea that appeals to both lovers of peaty whiskies and enthusiasts of single-origin teas seeking new sensations.

Welcome to the world of black teas, the most consumed tea family worldwide. Unlike green tea, black tea undergoes complete oxidation. This artisanal process transforms fresh leaves into a treasure trove of coppery, woody, and malty flavors, resulting in an intense brew and exceptional preservation.

At LUPICIA, we select the finest leaves for you from the most prestigious gardens, from the Himalayas to the volcanoes of Kenya, and including the hidden terroirs of Japan.

Wakocha (Wakoucha): Japanese Black Tea

Long overshadowed by the famous green tea, Japanese black tea, or Wakocha, is now experiencing a spectacular renaissance. "Wa" symbolizes Japan, and "Wakocha" means red tea (black tea). Unlike Indian teas, Wakocha is distinguished by its great smoothness, a very fine astringency, and naturally sweet notes reminiscent of flowers or ripe fruit.

Our exceptional teas from Japan:

  • Kakegawa: Originating from Shizuoka Prefecture, this tea reflects the essence of Japanese terroir. Its liquor is smooth and balanced, ideal for those seeking a pure and delicate black tea, best enjoyed plain to fully appreciate its nuances.
    > Discover Kakegawa Japanese black tea.
  • Kondowase: This tea, from a single cultivar, offers a rare sensory experience. It is characterized by aromatic freshness and an elegant mouthfeel that testify to the precision of Japanese processing.
    > Discover Kondowase Japanese black tea.
  • Kunko Wakocha (Smoked Black Tea): For those who enjoy intense flavors, this smoked Japanese black tea is a marvel. Unlike classic smoked teas, which can sometimes be too powerful, Kunko Wakocha offers a subtle and refined smokiness, bringing a woody and mysterious dimension that pairs divinely with savory dishes or rich chocolates.
    > Discover Kunko Wakocha Japanese black tea.

A Journey Through the World's Terroirs

India: Land of Contrasts

India is the cradle of legendary teas that LUPICIA selects with great care:

  • Darjeeling: Nicknamed the "Champagne of Teas," this tea has Protected Geographical Indication (PGI) status. Grown at the foot of the Himalayas, it offers unique muscatel notes. The spring harvest (First Flush) is floral, while the summer harvest is fruitier and amber-hued.
  • Assam: Originating in the Brahmaputra Valley, Assam tea is powerful, full-bodied, and malty. It is the essential base for a truly energizing "Breakfast Tea."
    > Discover our Indian teas.

Sri Lanka: The Elegance of Ceylon

Renowned for their smoothness, Ceylon teas offer a magnificent coppery-red hue.

Africa and Kenya: The Power of Altitude

Kenya has made its mark thanks to its teas grown on the slopes of Mount Kenya. LUPICIA favors gardens like Kangaita, which work with the whole leaf, far removed from industrial standards, to offer a vibrant and full-bodied brew.
> Discover our African teas.

Understanding the Grades: SFTGFOP, BOP, CTC

The nomenclature used to differentiate black teas defines the fineness of the plucking:

  • SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe): The highest grade, rich in golden buds (tips), guaranteeing maximum aromatic complexity.
  • BOP (Broken Orange Pekoe): Broken leaves that quickly release a strong liquor, ideal for the morning.
  • CTC (Cut, Tear, Curl) Method: A process where the leaf is rolled into small balls, perfect for a strong infusion, often used for preparing Chai.

Why choose LUPICIA black teas?

Choosing a LUPICIA black tea guarantees a tasting experience where the Japanese tradition of excellence meets the world's finest terroirs. Our company is committed to three fundamental pillars to ensure tea of ​​impeccable quality:

  1. Preserved freshness, from the garden to your cup
    Unlike traditional distribution channels, LUPICIA focuses on speed and the protection of aromas. Our buyers select batches directly from the plantations (Darjeeling, Assam, Ceylon, Japan). Once harvested, the leaves are immediately vacuum-sealed and shipped. This process prevents the alteration of essential oils and offers you a black tea with an aromatic bouquet as vibrant as if it had just come from the factory.

  2. Safety and purity at the heart of our commitment
    Our customers' trust is our priority. Each batch of tea undergoes rigorous testing to guarantee the absence of pesticide residues, in accordance with the strictest health standards. We apply the Japanese methodology—one of the most demanding in the world—so that every infusion is a moment of pure, healthy, and serene pleasure.

  3. The Art of Blending and Flavoring
    The expertise of our blenders is the soul of LUPICIA. Creating a balanced Earl Grey or a fragrant black tea like White Peach Oolong requires the precision of a master craftsman. We use only high-quality black tea bases, selected for their structure, so that the natural aromas (flowers, fruits, spices) harmonize perfectly without ever masking the inherent quality of the leaf.

  4. Innovative Packaging
    To protect your tea from air, light, and humidity, we offer our black teas in airtight tins with an iconic design or in optimized refill bags. Every detail, down to the shape of our pyramidal bags, is designed to allow the leaves (whole or broken) to fully unfold and release their full tannic power.

Essential Teas and the Art of Tasting

Earl Grey: Bergamot in All Its Forms

A true English classic, Earl Grey is a black tea flavored with bergamot. At LUPICIA, we respect this tradition while offering exclusive variations to enhance this Italian citrus fruit.
> Discover our Earl Grey teas with bergamot.

Chai Tea: Awakening Spices

Chai is a blend of black tea and spices (ginger, cinnamon, cardamom). For a perfect Chai Latte, we recommend pairing it with cow's milk for creaminess, or oat milk for a velvety plant-based alternative.

Russian Teas: A Tradition of Character

  • The "Russian Taste" is an institution in the world of tea. Historically linked to the caravans that transported tea from China to Russia, this style is defined by blends of black teas (often from China and India) combined with citrus fruits.
  • The Samovar: Traditionally, the tea was brewed highly concentrated at the top of the samovar, then diluted with hot water.
  • Aromatic Profile: Our Russian teas feature notes of bergamot, lemon, or orange, creating a perfect balance between the strength of black tea and zesty freshness.
    > Discover our citrus teas.


Tea and Chocolate Pairings

Black tea and cocoa share a complex tannin profile. A malty Assam enhances a rich dark chocolate, while a summer Darjeeling highlights the fruity notes of a ganache. For a bold experience, pair our smoky Kunko Wakocha with praline chocolate.