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“7g / 200ml glaspot @ 100C 3 Infusions: 1m/1m/2m First infusion was a bit to strong. 45s is enough. This tea is very spicy. I think ill try brewing it a bit thinner next time. Since im about to run...” Read full tasting note
Type of tea: Black tea (kôcha)
Origin: Imamiya, Fuji Town, Shizuoka Prefecture
Cultivar: Inaguchi
Harvest: Spring (May) 2012
Here is a black tea from the town of Fuji. It is produced by Katsuhide Akiyama, a farmer known for exceptional experimentation on Japanese tea cultivars. While he mainly produces green teas, sencha, he also makes excellent black teas.
For this one, he uses the Inaguchi cultivar, which is known for its strong personality and umami mellowness. This is thus a black tea produced in the classical manner, but with great skill. A strong, sweet, spicy fragrance emanates from it. The red-orange liquor, which has a very beautiful “golden ring,” is powerful but not astringent. It invades the mouth with its rich fruity flavours, leaving behind a delicious creamy aftertaste.
This is a black tea to be made strong and, of course, drunk “black.”
Brewing method
Quantity of leaves: 3 g / 1 tsp Quantity of water: 70 ml / 1/4 cup Water temperature: Boiling Steeping time: 45 seconds