Type of tea: Black tea (kôcha)
Origin: Former village of Warashina, Nishi-mata, Aoi Borough, Shizuoka City, Shizuoka Prefecture
Harvest: Spring (May) 2012
Here is a black tea from Warashina, Shizuoka, that is produced in very small quantity, and is the result of experiments by two farmers, who were spurred on by an enthusiastic wholesaler.
Mr. Saitô grows Saemidori cultivar tea plants, and gets little green insects, nicknamed “unka” in Japanese, to to bite the leaves. This is a method employed in Taiwan to produce Oriental Beauty tea in particular, as well as Darjeeling. Next, the leaves produced by Mr. Saitô are entrusted to Mr. Takahashi for processing. Mr. Takahashi is well-known for his extremely rare cultivars, as well as his kama-iri and Oolong teas.
The result is a black tea with a delicate, sweet, fruity fragrance. The liquor is also very sweet, with no astringency, light but rich, with notes of honey and candied fruit, and a deep aftertaste.
A rare Japanese black tea with Darjeeling accents.
Quantity of leaves: 4 g / 1.2 tsp
Quantity of water: 70 ml / 1/4 cup
Water temperature: Boiling
Steeping time: 50-60 seconds