A History Dating Back to the Meiji Era
The origins of Ryukyu black tea can be traced to the early Meiji period. Because many of the world’s major black tea-producing regions are located in tropical and subtropical climates, the Meiji government identified Okinawa as a promising location for cultivating black tea in Japan.
Tea cultivation has continued in Okinawa for more than 100 years. The history reflects the island’s warm climate and its long-standing connections with other parts of Asia, where tea has played an important role in everyday culture.
The Rare “Benihomare” Tea Variety
The tea leaves used for Ryukyu Black Tea Chai come from Benihomare, a variety developed by a Japanese government research institution during the Meiji era.
Benihomare gained a strong reputation both in Japan and overseas, but its cultivation is considered relatively difficult. Because of this, the variety gradually became less widely grown and came to be regarded as a rare, almost “phantom” tea variety.
Using Benihomare as the base gives Ryukyu Black Tea Chai a distinctive connection to the history of Okinawan tea production while adding a modern way to enjoy this uncommon local tea.
Okinawan Tea Meets Traditional Chai Spices
Okinawa Tea Factory’s Ryukyu Chai combines the rare Benihomare tea leaves with a carefully selected blend of natural spices, including autumn turmeric and cinnamon.
The spices complement the character of the black tea, creating a fragrant and warming chai with a distinctive Okinawan touch. Rather than simply reproducing a conventional chai, the blend highlights a rare local tea variety and gives it a new expression.
Easy to Enjoy in a Tea Bag
One of the attractions of Ryukyu Black Tea Chai is its convenience. The tea is available in tea-bag form, allowing you to easily prepare a fragrant cup of authentic-style chai at home or while traveling.
The warm aroma of cinnamon and other natural spices makes it particularly enjoyable as a relaxing drink. It is also an appealing souvenir for travelers interested in discovering a lesser-known side of Okinawan food and agricultural culture.
A Rare Taste of Okinawa’s Tea Tradition
Ryukyu Black Tea Chai brings together three distinctive elements: Okinawa’s subtropical climate, the historic Benihomare tea variety, and the aromatic world of traditional chai spices.
For visitors who usually associate Okinawa only with tropical fruits and beach resorts, this unusual tea offers a different perspective on the islands. A cup of Ryukyu Black Tea Chai is a chance to discover Okinawa’s long and fascinating history of tea cultivation in a warm, aromatic form.