This month, interns Zehra (#196), Garance (#199), Izzy (#200), and KD (#201) had the chance to make their own Wakoucha! They harvested Yabukita leaves each from Blue Forest Tea Garden, divided the leaves into 4.75kg each, and each created their own unique batch of Japanese black tea! While the general steps for processing black tea are fixed (withering, rolling, oxidising, and drying), they were encouraged to experiment with and record their own process.
After Zehra, Garance, Izzy, and KD finished their Wakoucha, we had a tasting session of all the black teas made this year, including the ones made by their senpai. It was interesting how different each of these teas looked–a testament to how influential processing is in tea production! We tasted all twelve of these teas and chose our top five, which will be included in the next Tea Club shipment!
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