“I enjoyed what I had of this tea very quickly. May 20, 2021 harvest. The dry leaf when I first opened the bag smelled quite floral, spicy and woody like a Nepali black tea. By the time I brewed...” Read full tasting note
Juicy fruits, camphor
Oxidation: ★☆☆ / Intensity: ★★☆
Astringency (tannins): ★☆☆
Sashima, in Ibaraki prefecture north-east of Tokyo, is a small, yet very dynamic tea production area. It mostly produces sencha but, in the last few years, a handful of producers have also become masters of black tea production.
The typical camphor aromas of Benihikari are clearly present here among the delicious floral, fruity bouquet. The sweet, velvety, floral tones give even greater depth to the rich, summer peach aromas.
In the mouth, fruit flavours dominate with a light caramel note, followed by a long, powerful camphor aftertaste.
Light sweet citrus tones appear as the infusion cools.
The infusion is very fluid and has a very light, subtle tannic touch.
This splendid black tea combines aromatic richness with the typical characteristics of the Benihikari cultivar.
Type of tea : Black tea
Origin : Sakai town, Sashima district, Ibaraki Prefecture
Cultivar : Benihikari
Harvest : May 12th, 2021
Brewing suggestion
Quantity of leaves: 3g Quantity of water : 150ml / 2/3 cup Water temperature : 100°C / 212°F Brewing time : 5 minCompany description not available.