​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.

Processing Notes:

• Benefuuki has a very high content of one type of catechin, namely EGCG3 "Me.
• 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. In Japan, many people suffer from allergies caused by cedar and cypress pollen.  This tea was developed to help alleviate those symptoms..
• Kamairi  Benefuuki is specifically crafted using leaves harvested in the autumn, which are much richer in EGCG3 "Me.   
• The high level of the catechin EGCG3 "Me is responsible for the pronounced astringent taste of Benefuuki green tea.  
• The process of making Sencha, in which the buds and young tea leaves from an early harvest are steamed and rolled, would result in a high level of astringency in the cup with older leaves with much higher level of catechin EGCG3 "Me are used.  Thus, our highly skilled tea master opts for the pan-fry [kamairi] approach creating a green tea that serves the dual purpose of being very pleasant to drink and alleviates seasonal allergy symptoms.

Unlike Zairai Sencha, where the leaves are rolled during processing, using late-harvested Benifuki leaves in that style would result in an extremely astringent taste. To make the tea more drinkable while still delivering the beneficial EGCG3, the producer has chosen the Kamairi (pan-firing) method instead.

Tasting Notes:

• floral and sweet fragrance with a clean, sometimes jasmine-like aroma, and a pleasant, complex taste 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 Asamushi Sencha Benefuuki yields a very refreshing and deeply thirst quenching cup, especially in hay-fever season.
• If you enjoy Asamushi Sencha Benefuuki, you might be interested in tasting Kamairicha Benefuuki [https://www.chevivo.com/store/products/kamairicha-benifuuki], which is pan-fried rather than lightly steamed, yielding a sweet toasty note in the cup.
• Caffeine level:  Medium.  If you are sensitive to caffeine, we recommend that you enjoy your last serving of Kamairi Benefuuki around your noon time in order to be able to have a restful night of sleep.