An uncommon tea that has been left to fully oxidise, so it can obtain subtle tannins. The aromas are still quite vegetal, like freshly chopped sorrel. We find the taste to be reminiscent of spiced, dried apricots and sunchokes.
More information
Once the leaves are plucked, they are left to fully oxidise for a couple of hours prior to any heat exposure. It is oxidation that classifies this tea as a black tea and causes the colour of the leaves and their subsequent liquid to darken. Being a tamaryokucha, the leaves are rolled before they are steamed. This method reduces the bitterness of the tea leaves for a smoother finish.
Storage: Keep the loose tea leaves in a cool, dry place. It is best to store loose teas in airtight containers to keep them fresh.
Specifications+—
Net Weight: 50g Origin: Higashisonogi, Nagasaki, Japan Process: Fully oxidised, rolled, and steamed.
Preparation+—
Infuse 3g of this tea in 180ml of 90° water for 1 minute.
We recommend re-steeping the leaves to prolong enjoyment. For the second steeping, simply infuse the leaves in another portion of water for the same time as the first steeping. For each additional steeping, increase the temperature and time of infusion to your liking.
