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My senses of taste and smell are finally returning, but kind of come and go at this point. It’s a good thing this infection seems to be resolving itself. I was starting to get concerned. Now that I am able to resume at least semi-regular tea reviewing duties, I decided to make this Japanese black tea my first target. I had actually started this one before I got sick, but never got around to conducting a review session with it.

I prepared this tea Western style. I did not have enough energy for anything more involved. I steeped a fairly heaping teaspoon of loose leaf material in 8 ounces of 205 F water for 5 minutes. I did not conduct any additional infusions.

Prior to infusion, the dry leaf material emitted toasty, malty, slightly nutty aromas. After infusion, the peachy golden tea liquor provided mild, soothing aromas of toast, malt, almonds, straw, plums, and white grape. In the mouth, I detected simple, unobtrusive notes of white grape skin, toast, straw, toasted rice, malt, plums, and almonds with faint underpinnings of cocoa and cinnamon.

This was a very light, simple tea. It’s kind of hard for me to find much else to say about it. Even though there wasn’t much to this one, it was very easy to drink and was very soothing on my sore throat. I’ll give it a few points just for that.