In Stock
Availability date:
loose leaf black tea
Producing black tea (known as "kuro") is highly unusual in Japan. This example is harvested from the Benifuuki cultivar of tree on a family-run farm in Kagoshima Prefecture, which has been in the business since 1970. The estate is overseen by a young woman, an uncommon practice in the country. Brewing the dark brown leaves results in a brown-orange liquor with the aroma and taste of forest honey, cocoa bean and a subtle hint of orange note at the close.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of freshly boiled water. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
Black tea (“kuro”) is rarely produced in Japan. This one comes from a family-run farm in Kagoshima Prefecture, where tea has been harvested since 1970. The leaves grow on trees of the Benifuki cultivar. Infusing the dark brown leaves creates an orange-brown liquor with the aroma and taste of wild honey and cacao bean, followed by a fine note of orange at the close.
loose leaf black tea
Producing black tea (known as "kuro") is highly unusual in Japan. This example is harvested from the Benifuuki cultivar of tree on a family-run farm in Kagoshima Prefecture, which has been in the business since 1970. The estate is overseen by a young woman, an uncommon practice in the country. Brewing the dark brown leaves results in a brown-orange liquor with the aroma and taste of forest honey, cocoa bean and a subtle hint of orange note at the close.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of freshly boiled water. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
Black tea (“kuro”) is rarely produced in Japan. This one comes from a family-run farm in Kagoshima Prefecture, where tea has been harvested since 1970. The leaves grow on trees of the Benifuki cultivar. Infusing the dark brown leaves creates an orange-brown liquor with the aroma and taste of wild honey and cacao bean, followed by a fine note of orange at the close.
Black tea from the Coonoor Tea Estate, a plantation that ranks amongst the oldest in the Nilgiri region. Nestling at the altitude of 1,850 m, it provides magnificent views of the vicinity. The aroma of this tea is honey-like, boasting a light, fruity note, while the taste is dominated by citrus f...
Black tea from the Coonoor Tea Estate, a plantation that ranks amongst the oldest in the Nilgiri region. Nestling at the altitude of 1,850 m, it provides magnificent views of the vicinity. The aroma of this tea is honey-like, boasting a light, fruity note, while the taste is dominated by citrus f...
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
The Boisahabi plantation lies in the heart of Assam, on the banks of the River Brahmaputra. Infusing tea from this area typically gives rise to a hearty infusion that is translucent and golden in hue, with a taste suggestive of malt and hazelnut. This one drinks well with milk and sugar or a slic...
The Boisahabi plantation lies in the heart of Assam, on the banks of the River Brahmaputra. Infusing tea from this area typically gives rise to a hearty infusion that is translucent and golden in hue, with a taste suggestive of malt and hazelnut. This one drinks well with milk and sugar or a slic...