Properties of Benefuuki Green Tea [https://www.naro.go.jp/english/laboratory/nifts/benifuuki/index.html]

Shizuoka, located a mere 30 km or about 18 miles from Mount Fuji, is a prominent and ancient tea growing region dating back to the 1,200's.   

• Due to past volcanic eruptions, the area has deep and mineral rich soil, abundant sources of pure water from ice and snow capped peaks, and clean, unpolluted air.  These favorable growing conditions  can sustain tea cultivation for many generations if they are wisely managed .   
• A very diverse micro-climate allows for a great variety of tea cultivars to thrive in this region.

Cultivation Notes:

• Benefuuki is a relatively rare and newly introduced cultivar.  It was developed in 1965 and formally registered in 1993.  It's name is literally translated as "Red (or Great) Riches and Honor".
• Benefuuki is the result of the cross-breeding between  Makura CD86 and Benihomare.  Makura CD86 originates from India's most famous tea region Darjeeling,  endowing the new Benefuuki with a uniquely vibrant aroma.  Benihomare, also of Indian origin contributes vigor and robustness to the new cultivar. 
• As the ideal growing  environment is nurtured by wise farming practices the tea plants thrive without needing any synthetic fertilizers and pesticides.  Under these auspicious conditions, Benefuuki proves to be both disease and cold resistant, and is a prolific producer.  It is a cultivar full of vigor that yields leaves of exceptional flavor.
• The first flush is harvested in the early days of spring, when the weather is still cool and balmy, and the tea fields are bug-free.  

Processing Notes:

• Benefuuki has a very high content of one type of catechin, namely EGCG3 "Me.   
• Asamushi refers to a light steaming process that preserve the nutrient content of the tea leaves.
• Though Benefuuki cultivar is primarily developed to become a black tea, only Benefuuki processed into a green tea retains its EGCG3 "Me content and therefore effective as an anti-histamine against seasonal types of allergies.

Tasting Notes:

• Sencha Benefuuki, naturally high in catechins, most especially EGCG3 "Me, is slightly bitter and astringent, with its umami and sweet taste retreating to the background.
• Cold brewing Sencha Benefuuki yields a very refreshing and deeply thirst quenching cup, especially in hay-fever season.
• Caffeine level:  Medium.  If you are sensitive to caffeine, we recommend that you enjoy your last serving of Kamairicha Benefuuki around your noon time in order to be able to have a restful night of sleep.

References

• Ikuko Kurita ¹, Mari Maeda-Yamamoto, Hirofumi Tachibana, Masanori Kamei.  Antihypertensive effect of Benifuuki tea containing O-methylated EGCG.  [https://pubmed.ncbi.nlm.nih.gov/20078079/]
• Mari Maeda-Yamamoto ¹, Kaori Ema, Mamami Monobe, Yoshiko Tokuda, Hirofumi Tachibana.  Epicatechin-3-O-(3″-O-methyl)-gallate content in various tea cultivars (Camellia sinensis L.) and its in vitro inhibitory effect on histamine release [https://pubmed.ncbi.nlm.nih.gov/22339247/]
• Masahiro Miyawaki ¹, Hiroyuki Sano ², Hisashi Imbe ³, Reiko Fujisawa ⁴, Keiji Tanimoto ⁵, Jungo Terasaki ⁶, Mari Maeda-Yamamoto ⁷, Hirofumi Tachibana ⁸, Toshiaki Hanafusa ⁹, Akihisa Imagawa .  "Benifuuki" Extract Reduces Serum Levels of Lectin-Like Oxidized Low-Density Lipoprotein Receptor-1 Ligands Containing Apolipoprotein B: A Double-Blind Placebo-Controlled Randomized Trial.  [https://pubmed.ncbi.nlm.nih.gov/30029523/]
• Mari MAEDA-YAMAMOTO+
  , Hiroshi NAGAI, , Yuko SUZUKI, , Kaori EMA+ , Emi KANDA+ and Hiromichi MITSUDA.  Changes in O-methylated Catechin and Chemical Component Contents of ‘Benifuuki’ Green Tea (Camellia sinensis L.) Beverage under Various Extraction Conditions [https://www.jstage.jst.go.jp/article/fstr/11/3/11_3_248/_pdf]