Benifuuki Oolong No. 2
“Oolong tea” of the Benifuuki cultivar developed in 1993 in Kagoshima, Japan, harvested in the second picking (summer picking). What sets it apart from Japanese green teas is its particularly high content of antioxidant and antiallergic catechins, especially EGCG3. The yellowish-green, clear cup has a slightly tart aroma with a floral note, which comes into its own when the brewing time is shorter .
For more information and illustration refer to 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 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. 2 – the particularly catechin-rich summer picking
This Japanese green tea from the 2nd picking (summer picking) comes from the tea-growing region of Kagoshima, which covers the southern tip of Japan. What sets it apart from Japanese green teas is its particularly high content of antioxidant and antiallergic catechins. In particular, the EGCG3 content of Benifuuki’s summer picking is even higher than that of the cultivar’s spring picking. This in turn is superior to the summer picking in terms of the theanine content of the tea .
The yellowish-green, clear cup has a slightly tart aroma with a floral note, surfacing particularly with shorter infusion periods.
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: