“Thanks to Derk for the chance to try another black tea from TDJ! I steeped 3 g of leaf in 150 ml of 203F water for 3, 5, 7, and 10 minutes. The dry aroma is of apple, cinnamon, blackberry, jasmine,...” Read full tasting note
“June 14th, 2021 harvest This was a sample provided by Thés du Japon in my joint buy with Leafhopper. I prepared it according to TDJ’s parameters, which differ from my usual 3g:300mL:3min for many...” Read full tasting note
[Grown without pesticide]
Cinnamon apple, floral
Oxidation: ★★★ / Intensity: ★★☆
Astringency (tannins): ★★☆
At Ureshino, without using chemical pesticides or fertilizers, Mr. Ôta produces tamaryokucha, but also kama-iri cha and black teas.
Fuji-kaori is a green tea cultivar born of a cross between Yabukita and Inzatsu-131, and the latter is itself a cross between a Japanese tea and an Assam cultivar, Manipuri-15. Thus, Fuji-kaori is a rare variety that stands out for its characteristic floral fragrance. Mr. Ôta uses the first harvest to make a kama-iri cha green tea, and the second to make black tea.
This second flush tea is very successful, and truly brings out the typical aromas of Fuji-kaori. First, the infusion allows sweet, mellow fragrances to appear, a little spicy with touches of vanilla. As the tea begins to cool, the floral aromas appear more clearly, but it is especially in the mouth, in the throat in retro-olfaction, that this cultivar’s nearly jasmine floral scents come out.
In the mouth, there is volume, sweetness, but no heaviness, with a little touch of astringency.
The marriage of black tea fragrances with those specific to the Fuji-kaori cultivar are marvelous, providing us with a very good black tea that is typically Japanese yet completely unique.
Type of tea : Black tea
Origin : Ureshino Town, Ureshino City, Saga Prefecture
Cultivar : Fuji-kaori
Harvest : June 14th, 2021
Brewing suggestion
Quantity of leaves: 3g / 1tsp Quantity of water : 150ml / 2/3cup Water temperature : 95°C / 203°F Brewing time : 3 minCompany description not available.