Yamabuki-Nadeshiko is Japan’s only known fermented tea. Its name honors two flowers: Yamabuki (Kerria japonica), a golden blossom symbolizing beauty in melancholy, and Nadeshiko (Dianthus superbus), associated with traditional ideals of feminine grace. The name is meant to evoke floral fragrance and delicate charm.
This tea is the result of many years of research by fermentation expert Denbei Kawamura, who studied the microbial processes used in brewing Japanese sake. The fermentation technique shares similarities with Pu-erh tea but creates a distinct Japanese character.
The result is a tea with a soft, floral sweetness and a deep aroma—like sipping a quiet dream.
