Kagoshima Japanese Black

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Astringent, Brown Toast, Char, Chocolate, Grain, Leather, Malt, Molasses, Straw, Tannic, Tobacco, Vegetal, Walnut, Wood
Sold in
Loose Leaf
Caffeine
High
Certification
Organic
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 5 min, 0 sec 8 oz / 236 ml

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  • “I totally forgot I had this Japanese black tea in the cupboard. Honestly, I couldn’t remember buying it. I bought several Japanese black teas from Tealyra last year, but thought I had finished them...” Read full tasting note
    48

From Tealyra

A must try for all lovers of fine Japanese black teas. This premium quality Kagoshima Japanese Black Tea comes from the Makurazaki area of the Kagoshima prefecture, on the southwestern tip of Japan’s Kyushu Island. Completely organic and hand picked from the first flush. Our Kagoshima Japanese Black Tea stands out as a gem, offering a distinctive delicate and sweet mellow aroma and taste. This incredible tea provides a soft, smooth floral black cup without any bitterness whatsoever, a rich mouth feel and a clean, fresh aftertaste that is simply incomparable.

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1 Tasting Note

48
747 tasting notes

I totally forgot I had this Japanese black tea in the cupboard. Honestly, I couldn’t remember buying it. I bought several Japanese black teas from Tealyra last year, but thought I had finished them all. I apparently did not, so I have been spending the last couple days finishing the 25 g sample pouch of this tea. Overall, I did not care for this one as much as the others.

I prepared this tea two ways. First, I brewed it strong, steeping 1 teaspoon of loose tea leaves in 8 ounces of 205 F water for 5 minutes. The second preparation was 1 teaspoon of loose tea leaves in 8 ounces of 205 F water for 3 minutes. I did not attempt additional infusions with either preparation.

I noticed that the dry tea leaves produced a malty, toasty, woody, and slightly vegetal bouquet. The five minute infusion produced a highly malty, toasty, tannic bouquet with a hint of chocolate and a definite vegetal quality. The three minute infusion was similar, albeit ever so slightly milder on the nose. In the mouth, the tea was very astringent and tannic. I noted flavors of malt, bitter chocolate, walnut, leather, straw, roasted grain, brown toast, and wood with traces of stewed legumes, char, tobacco, and molasses. The finish was woody and astringent with a pronounced malt character. The only real difference between the two preparations in the mouth was that the 3 minute infusion was slightly gentler overall.

Honestly, this tea did not do it for me. It was not terrible, but it did not have the aroma and flavor profiles I tend to seek out in a black tea. If it had a little more sweetness to balance out everything else, I most likely would have found it more appealing. All in all, this was just not for me.

Flavors: Astringent, Brown Toast, Char, Chocolate, Grain, Leather, Malt, Molasses, Straw, Tannic, Tobacco, Vegetal, Walnut, Wood

Preparation
205 °F / 96 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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