Yokota #05: Sayama Black Tea First Flush

Tea type
Black Tea
Ingredients
Not available
Flavors
Baked Bread, Floral, Grain, Vegetal, Dried Fruit, Herbs, Stonefruits, Sweet, Tannic
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
200 °F / 93 °C 3 min, 0 sec 8 oz / 236 ml

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2 Tasting Notes View all

  • “One of my ‘press’ samples. It smells vegetal, with hints of baked bread, and grain. Perhaps even vegetable bread. The flavour is on the floral side, with more veggies. Good to try more Japanese...” Read full tasting note
    82
  • “Woo, more Yunomi! Since I was making an order anyway, I added the listing for two free “press” samples and requested this tea and the second flush version. I’ve only tried one straight Japanese...” Read full tasting note
    80

From Yunomius

Benifuuki is a tea plant cultivar used primarily for making black tea. Spring picked first flush tea leaves are used.

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2 Tasting Notes

82
655 tasting notes

One of my ‘press’ samples. It smells vegetal, with hints of baked bread, and grain. Perhaps even vegetable bread. The flavour is on the floral side, with more veggies. Good to try more Japanese black teas. Thanks to Yunomi for letting me try this.

Flavors: Baked Bread, Floral, Grain, Vegetal

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80
972 tasting notes

Woo, more Yunomi! Since I was making an order anyway, I added the listing for two free “press” samples and requested this tea and the second flush version. I’ve only tried one straight Japanese black tea before, and more experience is needed! :) The leaves are somewhat broken, though the original shape appears to be somewhat wide and flat. Their color is a dark chocolate brown, and there are stems included (a huge one ended up in my steeping basket!). The dry leaf smells eerily similar to cooked asparagus!

Steeped, the tea smells complex, with lots of different aromas going on. There’s definitely a Darjeeling-esque sort of floral note along with the steamed veggies from the dry scent and some rich bread and fruit aromas. Wow, this is definitely an interesting tea. Up front, it tastes quite bready and fruity (perhaps stonefruit along with something darker). Then somewhere in the middle, there’s a big ol’ slap of very musty hay or straw. The end brings out that Darjeeling character of sort of perfumey floral and herb notes, and it continues in the aftertaste. I find that as I keep sipping, that musty portion fades away and I’m left with the bread/fruit transitioning into floral/herbaceous. It’s also very slightly drying near the end. I’ll be interested to see how the second flush version compares.

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Flavors: Baked Bread, Dried Fruit, Floral, Herbs, Stonefruits, Sweet, Tannic, Vegetal

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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