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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. The garden is managed by a young woman of the family, which is highly unusual in Japan. 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. The garden is managed by a young woman of the family, which is highly unusual in Japan. 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.
The leaves yield a pale orange infusion with the aroma of orange peel, and a citrusy tone is also evident in the taste, dominated by ripe orange.
The leaves yield a pale orange infusion with the aroma of orange peel, and a citrusy tone is also evident in the taste, dominated by ripe orange.
Flavoured black tea with the exotic taste of juicy pineapple and tropical fruit
Flavoured black tea with the exotic taste of juicy pineapple and tropical fruit
This tea was picked at the altitude of 2,100 m. After brewing, the regularly rolled, thin leaves produce a brown to orange-brown infusion. A mild fruity flavour dominated by cherry is found in the taste.
This tea was picked at the altitude of 2,100 m. After brewing, the regularly rolled, thin leaves produce a brown to orange-brown infusion. A mild fruity flavour dominated by cherry is found in the taste.