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• 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.
  • The first flush is harvested in the early days of spring, when the weather is still cool and balmy, and the tea fields are bug-free.  

• Processing Notes:
  • Benefuuki has a very high content of one type of catechin, namely EGCG3 "Me.   
  • Asamushi refers to the process of steaming with a lower level of heat and a shorter time, usually no more than 30 seconds
  • 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.

• Tasting Notes:
  • 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 Asamushi Sencha Benefuuki around your noon time in order to be able to have a restful night of sleep.