Organic Shimane Aged Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Carrot, Malt, Seaweed, Soy Sauce, Tart, Vegetable Broth
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Bluegreen
Average preparation
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  • “I continue my little personal exploration of Japanese black teas. This is the aged tea (2016 harvest) from the northern coast of Japan, from Matsue – which is not far from Hiroshima. As is common...” Read full tasting note
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1 Tasting Note

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225 tasting notes

I continue my little personal exploration of Japanese black teas. This is the aged tea (2016 harvest) from the northern coast of Japan, from Matsue – which is not far from Hiroshima. As is common for Japanese blacks, this tea is quite chopped up into small pieces.

The dry leaf has a strong umami smell of vegetable broth, with the secondary notes of seaweed and soy sauce. The tea, which I prepared in the Western style, is pale of color. The dominant notes are of the same boiled vegetables: cabbage, carrots. Also present are seaweed, tartness, and the unavoidable tongue-puckering Assamica maltiness.

The vegetable taste lingers quite a bit and coats your mouth. Unfortunately, the Assamica tartness readily lingers as well, and since the tea is so finely chopped-up it is really easy to overbrew it.

Overall, the taste is not by any means complex, but somewhat unusual and pleasant – especially if you are into soups and boiled vegetables. It would be interesting to see how this tea would come out if the leaves were preserved intact. I honestly do not understand that insatiable desire of Japanese tea makers to pulverize any cha that comes their way.

Flavors: Carrot, Malt, Seaweed, Soy Sauce, Tart, Vegetable Broth

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