OXALIS 2023 / 2024

9 JAPAN Tea was introduced in Japan in the 7th century, where production and consumption has concentrated almost solely on green tea ever since. It was only 150 years ago, during the Meiji era, that growers started making black tea. However, the nation’s population much preferred green tea, so the black variety was shipped abroad. Competing in the market against India and China - countries with a long history of producing black tea - was very stiff, though, so Japan’s experiment with it ended up being short lived and production largely ceased. Fast-forward to today, and some Japanese growers have reintroduced it, yet it is rarely seen abroad. The taste of black tea from Japan is very different to that made in India or Africa, being soft, light and sweet. (9)821324 Japanese Kuro Tea ORGANIC LIMITED 60 1 1 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. (9)20304 Golden Nepal FTGFOP1 First Flush 60 1 1 The tea from this mountainous area - the roof of the world - is quite a lot stronger than that of neighbouring Darjeeling. In addition, it has an abundance of golden tips (buds). The short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey. NEPAL The Himalayan kingdom is actually a relatively recent tea producer. Most teas are manufactured in the orthodox method, complying with modern ecological standards. Due to the humid climate, Nepalese tea resembles that of Darjeeling, the conditions imbuing the tea with its nature and making it rich in antioxidants. standard packaging g kg standard packaging g kg (9)20524 Ceylon BOP1 Blend 60 1 1 A great blend of black tea from the Ruhana region. A sense of ripe banana and cacao come through in the taste and aroma, rounded off at the close by a hint of citrus fruit. (9)20502 Ceylon OP Dimbula Uduwela 40 1 1 Tea from a plantation at the altitude of 1,400 m. The large, long, slightly curled leaves create a light brown infusion with the taste of ripe apple. (9)20530 Ceylon Kandy FBOP 40 1 1 Kandy is the oldest tea growing region in Sri Lanka, with a history dating back to 1867. This example grows at altitudes of 650 – 1,300 m.a.s.l., and is a blend of leaves from estates named Uplands, Harangala and Dartry Valley. The brown-black leaves brew to make a yellow-orange infusion that has the aroma and taste of sweet lemon and cocoa. (9)20500 Ceylon OP Nuwara Eliya 40 1 1 This tea was picked at the altitude of 2,100 m. After brewing, the regularly rolled, thin leaves give a brown to orange-brown infusion. A mild fruity flavour dominated by cherry can be found in the taste. SRI LANKA Climatic conditions for growing tea in Sri Lanka are highly favourable. Ceylon teas are classified by altitude, being ranked as Low Grown (less than 650 m above sea level), Medium Grown (650 -1,300 m above sea level) and High Grown (above 1,300 m). A significant region is Nuwara Eliya, the uppermost location where the finest teas come from, while another is Dimbula – the dry weather in January and February encourages teas of the highest quality to grow. standard packaging g kg