Benifuuki is a Japanese tea cultivar derived from Camellia sinensis, primarily processed as green tea and prized for its high content of methylated catechins, especially EGCG3"Me, which contribute to its brisk, slightly astringent flavor with grassy and floral notes.
Benifuuki was developed in Japan in 1993 by the National Institute of Vegetable and Tea Science (NIVTS). It is a hybrid cultivar created by crossing the Assamica variety "Benihomare" with the Chinese variety "Darjeeling No. 6," combining traits from both parent plants to suit Japanese cultivation and processing methods.
Classified within the green tea category, Benifuuki belongs to the species Camellia sinensis and incorporates botanical varieties var. assamica and var. sinensis. Its processing as a non-oxidized tea places it firmly among Japanese steamed green teas, though it also adapts well to oolong-style processing due to its Assamica heritage.
Benifuuki leaves are medium to large in size, dark green, and feature slightly serrated edges typical of Assamica-influenced cultivars. The tea liquor presents a clear infusion with a brisk character, reflecting its fresh and vibrant leaf morphology.
Primarily processed through steaming, rolling, and drying, Benifuuki is used to produce green tea with a distinctive bitterness and astringency attributed to its methylated catechins. It is available in loose leaf, powdered, and bottled forms, catering to diverse consumption preferences and facilitating both traditional and modern tea experiences.
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Buy ShirtWhile Benifuuki does not hold a widely documented ceremonial role, it is recognized in Japan as a distinct cultivar valued for its health-related properties and robust growth. Its cultivation in regions like Kagoshima and Shizuoka reflects local agricultural innovation and contributes to Japan's rich tea culture.
Benifuuki offers a brisk and slightly astringent flavor profile, balanced by grassy and floral notes. The distinctive bitterness arises from its high methylated catechin content, providing a refreshing yet complex sensory experience that appeals to those seeking both vigor and subtlety in green tea.
Benifuuki leaves undergo traditional Japanese green tea processing steps: steaming to halt oxidation, followed by rolling to shape the leaves and drying to preserve freshness. This method preserves the tea's methylated catechins and maintains its characteristic briskness. Commercial grading often emphasizes leaf quality and catechin content, with some products certified under Japanese Agricultural Standards (JAS).
Consumed primarily as loose leaf tea, powdered form, or bottled beverages, Benifuuki fits both traditional and contemporary Japanese tea habits. While it lacks a specific ceremonial role, its health-oriented marketing and regional cultivation tie it closely to modern wellness trends and local tea culture in Japan.
Benifuuki is noted for its elevated levels of methylated catechins, particularly EGCG3"Me, which research suggests may offer anti-allergy and anti-inflammatory effects. These compounds remain stable through processing, making Benifuuki a popular choice for those seeking functional health benefits alongside traditional tea enjoyment.
Benifuuki is chiefly produced in Japan's Kagoshima and Shizuoka prefectures, where local growing conditions and cultivation practices impart subtle differences in flavor and yield. These regional variants reflect adaptation to climate and terroir, enriching the cultivar's diversity within Japan.
