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It is still not widely known overseas that black tea is produced in Japan. Until the 1970s, Japan's black tea industry was not particularly vibrant. However, dedicated researchers continued to develop unique varieties, culminating in the creation of "Benifuki" in 1995, the first tea cultivar in Japan specifically suited for black tea production. The introduction of Benifuki marked a turning point. Since the early 2000s, domestic production of black tea has gradually increased. Today, Japanese black tea, or Wakoucha, boasts diverse characteristics depending on the region and the producers, entering a new and exciting stage of development.

Shizuoka, a major green tea-producing region, also has many farmers who produce consistently high-quality black tea. In Kyushu, regions like Kagoshima and Miyazaki have also seen a surge in black tea production. The mountainous areas of Miyazaki, known for their Kamairicha, have producers with advanced skills in enhancing tea aroma, making them renowned for high-quality black tea. Similarly, Saitama, famous for its withered Sencha, also has expert producers known for their sophisticated withering techniques, which are crucial for black tea production.