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Longcha from Mie

Tea type
Black Oolong Blend
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Dag Wedin
Average preparation
180 °F / 82 °C 2 min, 0 sec 5 g 6 oz / 180 ml

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5 Tasting Notes View all

  • “ca 5g / 180ml Kobiwako kyusu Single infusion 2m @ 80C Sipdown! The last of my pastry tea.. This the is so very sweet and minty, it goes perfect with pastry. I accompanied it with some white...” Read full tasting note
    86
    Dagwed 213 tasting notes
  • “I chose this tea for my morning cup and it's given me a bounce in my step all day. Seemed more wooden today than it did yesterday but still very nice. Also inspired me to have another try at tea...” Read full tasting note
    83
    KittyLovesTea 982 tasting notes

From Takeo Tea

Looking for something unique and that is not entirely green tea but still tastes good? Here we proudly present half oxidized “Longcha” organically grown, from family Takeo in Mie.

The tea has been good from the characteristic features of both black tea and oolong tea. The grower’s own technology has succeeded in producing a unique teas with different flavors. Its soft aroma and just the right sweetness, suitable for both food and refreshments.

The taste experience is close to black tea. The name “Longcha” is mentioned by the grower Takeo.

The farmer Takeo talks about his Longcha here: "Organic Loncha manufactured without steaming. The leaves are oxidized with air, and then they are dried by rolling. Tea leaves are those of Sencha. We use the same equipment as we have for other teas, therefore the oxidation level between oolong and black tea. "

Tea leaves are harvested, and then oxidized in the manufacturing process. Oxidation is determined by the manufacturer’s trained eye and intuition. From year to year, it might be slight variations, but the taste is about the same.

Tea leaves used to Longcha harvested between the end of June to early July. That is, you-bancha (tea from the second harvest).

Picking season : Summer

Steeping:
The amount of tea leaves : 3g
The amount of hot water : 200cc
The temperature of the hot water : 80 ℃
Extraction time : 2 min

About Takeo Tea View company

Company description not available.

5 Tasting Notes

86
213 tasting notes

ca 5g / 180ml Kobiwako kyusu
Single infusion 2m @ 80C

Sipdown! The last of my pastry tea.. This the is so very sweet and minty, it goes perfect with pastry. I accompanied it with some white chocolate cheesecake. :)
Hm might try to get some more this spring when first harvests are coming in. A bit of a hassle to order though since Takeo-sans webpage is all in japanese. haha google-fu translate!

Anyways i will miss this tea.

Preparation
180 °F / 82 °C 2 min, 0 sec

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83
982 tasting notes

I chose this tea for my morning cup and it’s given me a bounce in my step all day. Seemed more wooden today than it did yesterday but still very nice.

Also inspired me to have another try at tea jewellery, so I made this pendant. The leaf is Bancha.
http://tinypic.com/r/mlkwsz/8
http://tinypic.com/r/2dv7nyb/8

Anna

Ooh, cool idea!

caile

Very nice!

__Morgana__

Very pretty. Interestingly, from a distance it looks like a map.

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