Japan is not known for its black tea production, but it is no surprise that many Japanese growers are trying their hand at black tea. All tea derives from the same plant, Camellia sinensis, only the processing of the leaf makes a difference. Japanese tea growers such as Osamu are experimenting with new tea processing methods by learned from growers in other countries. This Wazuka black tea is a bit different than the common Ceylon or Darjeeling, but it will not disappoint. Its rich flavor shows that Japanese tea varieties are capable to make great oxidized teas. It also shows the dramatic effect location and climate has on a tea?s characteristics.
Osamu is new to the tea producing game, but he is passionate about his art. Enjoy this warm tea on a cold night or cool down throughout the day to enjoy cooled.
Use 2 grams (1/2 tablespoon dried tea leaves) for 8 fl. oz. water in your favorite teapot or infuser (use bottled drinking water for best flavor, let boil and sit to cool slightly for 2-3 minutes). Steep for 2-3 minutes to bring out the full flavor of the tea. Leaves may be infused at least 3 times.
Location: Kyoto, JapanVisit Profile
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