Description
This Japanese black tea (known as Koucha in Japanese) is truly a hidden gem from Leo’s recent trip to Japan. What makes it so special? Well, first and foremost, it is harvested from a Zairai cultivar. The tea bushes have been growing in the area for over 50 years, long before the farmer settled there. These tea farmers have diligently preserved the natural conditions and have never used any pesticides. Situated in the remote region of Kagoshima, Japan, far from other tea farmers, the tea plants benefit from high elevation and are shielded from any city pollution. This creates a tea that is exceptionally pure, without the usual jitteriness associated with most black teas.
Leo’s discovery of this black tea is nothing short of miraculous. Unlike other Japanese black teas that tend to have a malty flavor, this one offers a unique profile. It possesses subtle earthy notes complemented by a gentle undertone of sweet hay. There is also a hint of citrus, reminiscent of Ceylon tea. With a medium-bodied mouthfeel, this tea exhibits a delicate apricot-like sweetness.
The fragrance of this tea evokes a beautiful blend of lemon and honey. Each sip reveals a remarkable harmony of nature’s blessings, the artistry of cultivation, and a genuine love for organic tea. Prepare yourself for an exceptional tea experience that encapsulates the very essence of Kagoshima in every cup.
Brewing recommendation:
First infusion: 190ºF (90ºC) for 30 seconds, 4g, 80ml water.
Second infusions: 190ºF (90ºC) for 20 seconds
Third infusions: 190ºF (90ºC) for 45 seconds.
This tea allows for at least 7-8 infusions, making it among the teas with the highest number of infusions in the Japanese tea repertoire.
Tasting Notes: lemon, honey, apricot
Cultivar: Zairai
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