Cultivar and technical information
The Karabeni cultivar was selected in 1956 at the Shizuoka Prefecture research centre from tea tee seeds. These seeds were brought from Hubei, China at the end of the 19th century. Karabeni is considered a black tea variety, as the morpheme “beni” in the name suggests, but it is also well adapted to making green tea. The cultivar is now very hard to find.
This fukamushi sencha comes from Nearai to the north of Hamamatsu City in Shizuoka, and was produced using a wilting process.

The nose
This unusual sencha delivers a floral fragrance tinged with hints summer fruits. The first infusion is light, but the tea reveals more strength over the course of the infusion.

The mouth
The first infusion is relatively light on the palate. There is only a little umami and—at the same time—there is no strong astringency either. What is found most prominently is an aromatic sensation similar to what appears in the nose.
In subsequent infusions, the astringency remains very moderate while the aromas gain strength. The floral, fruity impression expresses itself especially in the length, making this Karabeni sencha very persistent. The tea also reveals itself to be complex with buttery, berry nuances.

Summary
Like other products made by the tea farmers of Nearai, this fukamushi allows for the tasting of four excellent, intense infusions. This rare Karabeni cultivar and the successful wilting process deliver a rich aromatic bouquet.

Technical description
Type of tea : fukamushi sencha
Origin : Nearai, Kita Borough, Hamamatsu City, Shizuoka Prefecture
Cultivar : Karabeni
Harvest : May 12th, 2026