What process defines Wakoucha (Japanese black tea)?
It is fully oxidized, which results in the characteristic amber color known as Kōcha ('red tea')
Unlike the vast majority of Japanese production which focuses on green tea preserved by steaming, *Wakoucha* represents the Japanese version of black tea. The defining chemical process for this category is full oxidation, which occurs when the harvested leaves are allowed to fully react with oxygen before drying. This oxidation process is what turns the leaf material dark and imparts an amber hue to the brewed liquor, leading to its alternate name, *Kōcha*, which translates to 'red tea.' Although they share the oxidation trait with Chinese or Indian black teas, Japanese versions often show milder profiles, sometimes incorporating notes of honey and spice due to unique cultivars used.
