A close-up of loose Oishi Farm black tea leaves, showing a mix of dark brown twisted leaves and lighter stems with a coarse, uneven texture characteristic of roasted Japanese black tea.

Oishi Farm Black Tea

40g
$30.00
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A close-up of loose Oishi Farm black tea leaves, showing a mix of dark brown twisted leaves and lighter stems with a coarse, uneven texture characteristic of roasted Japanese black tea.
  • A close-up of loose Oishi Farm black tea leaves, showing a mix of dark brown twisted leaves and lighter stems with a coarse, uneven texture characteristic of roasted Japanese black tea.
  • A white resealable pouch featuring a decorative label with Japanese text and illustrations. The label includes stylized tea leaves and reads “つしま 大石農園 べにふうき 焙じ紅茶 TSUSHIMA,” indicating it is roasted black tea from Oishi Farm in Tsushima, Japan.
  • A small off‑white ceramic bowl filled with loose Oishi Farm black tea, showing dark brown to black twisted leaves mixed with lighter stems, creating a coarse, varied texture against a white background.
  • Oishi-san and Henry engaged in a conversation at a table with tea sets in a room.
Oishi Farm Black Tea

Oishi Farm Black Tea

$30.00

Tsushima is an archipelago of one hundred large and small tight-knit islands halfway between Kyushu, Japan, and Busan, South Korea. Despite its small population of 30,000 and its remote location, Tsushima has a beautiful and varied geography of forest and coast, unique wildlife, deep history, and an ecosystem based on sustainability. The Tsushima horse, a sturdy pony, is the island’s mascot. The mountain cat has its own museum.

In 2018, after training under his father for decades, Yujiro Oishi, the second generation, began leading the family’s farming and tea making. Instead of changing to green tea or matcha making, Oishi-san committed himself and his company to the exclusive production of “koucha,” Japanese black tea. The only cultivar they grow is “bennifuki,” which is known for its complexity and aroma. 
What's Special

Wakocha, or Japanese black tea, has its roots in the late 19th century, during the Meiji Era, when Japan began producing black tea for export to Europe. Using the same tea plants grown for green tea, Japanese farmers adapted their methods to create a milder, less astringent black tea suited to local preferences.

Wakocha is often produced from cultivars such as Yabukita or Benifuuki, giving it a smooth, naturally sweet flavor with light fruit or honey notes. Today, it’s enjoyed both domestically and abroad as a distinctly Japanese expression of black tea that is gentle, balanced, and carefully crafted.
Serving and Use

Tsushima black tea is the flagship tea of Oishi Farm. It is characterized by its fruity aroma, honey-like sweetness, and deep amber color. It pairs perfectly with sweets, Japanese confections, and meals. It is best savored on its own without any milk or sweeteners. Use 1 tablespoon in a teapot with 6-8 ounces of hot water. You can enjoy it as many as three times. 

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