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Japan
Infusions: 1
Organicloose 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.
Japan Infusions: 1 Organicloose 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.
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
In Stock A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
In Stock A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
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