Brazil Grandma Ume's Black Tea

Tea type
Black Tea
Black Tea Leaves
Black Pepper, Caramel, Cedar, Chestnut, Cocoa, Cream, Hazelnut, Honey, Malt, Molasses, Nutmeg, Oak wood, Pine, Walnut
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Loose Leaf
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Edit tea info Last updated by eastkyteaguy
Average preparation
5 min, 0 sec 3 g 8 oz / 236 ml

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From What-Cha

A full tasting black tea with a gentle sweetness coupled with good malty tones, evocative of the best black teas of Assam but with a more refined character.

Produced by 89 year old Ume Shimada and her family who rehabilitated their family tea garden in 2014 after it was left untended when Brazil’s black tea industry collapsed in the 1980s.

Ume’s focus is on producing a single high quality black tea from handpicked leaves, which are processed in renovated old machinery dating back to the heyday of the Brazilian tea industry. The care for the tea is evident in the leaves which are large and mostly whole.

Tasting Notes:
- Smooth and full taste
- Strong malt notes with some sweetness
- Little to no astringency

Harvest: Summer, early 2016
Altitude: 25m
Variety: Assamica
Origin: Shimada Farm, Registro, State of São Paulo, Brazil
Farmer: Ume Shimade and her family
Sourced: Direct from the farmer
Percentage of price going back to the farmer: 40%+

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4 Tasting Notes

495 tasting notes

Sipdown: Finished this off at work. I think it was a little bit too tannic for me and I didn’t care for the flavor all that much.

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868 tasting notes
I totally forgot that I had written a review of this tea. After taking a break from sweeping my mother’s front porch and raking leaves, I decided to listen to some music. I’ve been on a huge progressive rock kick this month and today’s album choice ended up being “The Aerosol Grey Machine” by Van der Graaf Generator. Anyway, as I was listening to music and spacing out, I ended up flipping through my review notebook and discovered a write-up for this tea. I then realized that I had never posted a review of it here on Steepster and promptly got to work. Overall, I found it to be an interesting Assamica, but I also found it to be the sort of tea that I would only want to have occasionally.

I prepared this tea in the Western style. I steeped 3 grams of loose tea leaves in approximately 8 ounces of 203 F water for 5 minutes. No subsequent infusions were attempted.

Prior to infusion, the dry tea leaves emitted malty, woody aromas. After infusion, I found scents of malt, smoke, wood, roasted nuts, cocoa, molasses, and caramel. In the mouth, the liquor was fairly astringent and tannic. I noticed heavy notes of oak wood and smoked pine accompanied by notes of spruce, cedar, wildflower honey, hazelnut, roasted chestnut, and black walnut that eventually gave way to softer, subtler impressions of cream, malt, cocoa, caramel, molasses, nutmeg, and black pepper. The finish was woody, malty, smoky, and nutty, though I could still detect impressions of molasses and wildflower honey.

This was a heavy, punchy tea that had a ton to offer in the flavor department, but it was also not the most drinkable Assamica out there. I found the mouthfeel to be a bit harsh, and at times, it was a little too astringent for my liking. As much as I enjoyed getting to a try an exotic New World tea, I cannot see myself ever reaching for this over a good Indian or Yunnan Assamica. I’m still willing to bet, however, that Assamica fans would enjoy this tea on one level or another.

Flavors: Black Pepper, Caramel, Cedar, Chestnut, Cocoa, Cream, Hazelnut, Honey, Malt, Molasses, Nutmeg, Oak wood, Pine, Walnut

5 min, 0 sec 3 g 8 OZ / 236 ML

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62 tasting notes

Earthy malt with some bitterness and astringency. There is a vague note of wood and peppery spice, but very little sweetness. This is a relatively unrefined tea that requires care while steeping.

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101 tasting notes

It’s been much too hot for hot tea which is a shame since I recently got in my whatcha order. I’ve been cold brewing some of it, but I don’t like judging a tea on cold brew alone. I’ve finally had a chance to have this hot a few times now enough to form an opinion on it.

The tea leaves are dark and finely twisted. Quite possibly one of the prettiest assamicas I’ve seen. The bag of tea smells actually kind of like teriyaki beef jerky which is a bit odd. I brewed this with just under boiling water for about 3 min. It ended up a little malty and sweet but also robust, as well as a little…fruity? I can’t quite put my finger on it. There’s a bit of an edge at the end that lets you know you are drinking an Assam. I’m really liking it for breakfast as its bold enough for the morning, but not so much that I feel I need to add anything.

Flavors: Malt


Sounds good.

Evol Ving Ness

I am intrigued.

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