In 1978, coinciding with the halt of post-war tea production that relied on pesticides and nitrate fertilizers, Fujisako Tea Estate began experimenting with organic semi-oxidized teas. The decision to branch out was made after witnessing the appalling conditions in which Oolong tea was being made at a tea plantation overseas.

 At that time, there was no reason to believe the locals would even drink something of such poor quality. The only reason this Oolong tea was being made was because many countries, including Japan, would import it, despite the rock bottom price.

 This time, the pesticides or chemical fertilizers weren’t the problem, it was the conditions in the factory – the Oolong tea was piled high in puddles of tainted green tea. If this were to enter Japan, it would surely end up in a plastic drink bottle. In those days, factory floors in that country weren’t well monitored, and we can only hope that a safe environment has been ensured today.

 Nobody would dream of giving such a concoction to their children if they knew how it had been made. We were determined to create a semi-oxidized tea that could be drunk with peace of mind by children and adults alike.

 In those days, some tea makers were manufacturing black tea, but semi-oxidized teas, including Oolong, were almost certainly not being made in Japan. People found it amusing that someone would even try.

Production continued on an experimental basis from 1978, but there were many failed attempts – a green color with a flavor like black tea, or a brown shade, but a green tea taste.

The Oolong tea we make in our factory today is the result of years of trial and error. 

Our Organic Oolong Tea doesn’t have the bitterness usually associated with Oolong, and the flavor is closer to that of black tea. We don’t fully oxidize our Oolong, like we would black tea, and this semi-oxidation brings out the delicious flavors unique to Oolong tea.

Oolong tea is delicious served hot, or refrigerated after infusing and drunk as a highly refreshing chilled drink.