Benifuuki Oolong No. 1
“Oolong tea” of the Benifuuki cultivar developed in 1993 in Kagoshima, Japan, harvested in early May in the first spring picking. What sets it apart from Japanese green teas is its particularly high content of the antioxidant and antiallergic catechins EGCG and EGCG3. Beautifully shaped, rich green leaves and a delicate green cup with golden reflections. Playfully fruity and light on the tongue with delicate bitter background notes; fragrant with elegant jasmine notes.
For more information and illustration refer the product description below.
Benifuuki – The Cultivar
The Benifuuki’s alleged positive effects on allergies and hay fever are no longer a secret. Unique for this cultivar, which was developed in Japan in 1993, is the extremely high content of a special form of epigallo-catechin gallate (EGCC3). This in turn showed positive effects in relevant studies, especially with allergic conditionss and on lipid metabolism. In cooperation with the Kagoshima tea research institute and scientist Mari Maeda-Yamamoto, who researches the cultivar, KEIKO has developed an individual processing and steaming process that makes the abundance of active ingredients and ingredients available from the leaf in the best possible way.
Benifuuki tea is also very special regarding its taste: flowery and – due to the high catechin content – characteristically tart. Fluctuations in the content of active ingredients and flavorings result primarily from the time of picking. While catechins are particularly high in the cultivar’s summer picking, the early picking is characterized by particularly high theanine. Accordingly, the Benifuuki impresses with a wide range of possible flavors. The exact flavor pattern, however, depends on the time of picking and the way of preparation.
Benifuuki “Oolong” Tea – The Processing
When opening the package, an unmistakable scent vaguely reminiscent of very fine oolong teas greets the connoisseur. However, the freshly picked leaves undergo not just simple heating, but are steamed in a special, ultra-high-temperature process (“Irimushi”). Also, the part-oxidation doesn’t take place in warm light as with Oolong, but in the dark at low temperature! Only the further drying and bruising process is similar to that of an Oolong tea. However, it underwent optimization and adaptation over the years of cooperating with the Kagoshima Tea Research Institute.
Benifuuki No. 1 – the particularly catechin-rich early picking
This Japanese green tea from the 1st picking in May comes from the tea-growing region of Kagoshima, which covers the southern tip of Japan. What makes it stand out among Japanese green teas is its particularly high content of the antioxidant and antiallergic catechins EGCg and 3MeEGCg (EGCg3). That is, the cultivar’s summer picking is even superior to the spring picking regarding its EGCG3 content. On the other hand, the latter is superior to the summer picking in terms of its theanine content.
While the beautifully shaped leaf shows a rich green color, the cup impresses with its comparatively delicate green with golden reflections. In terms of taste, it’s playfully fruity and light on the tongue with delicate bitter notes in the background. And in terms of fragrance, the Benifuuki No. 1 suprises surprises with elegant jasmine notes.
Pour 2-3g / 100ml with 70-80°C hot water and let steep for 1-2 minutes for a first infusion. After this, 2 subsequent infusions need a very short infusion period of less than 1/2 minute each. Then a fourth, slightly longer steep rounds off the series of 4 exquisite, fragrant infusions .
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And the following article in Siam Tea Blog provides an overview of the typical types of tea in Japan: