The leaves of our Japanese Black Tea are from smaller, sweeter tea cultivars typically reserved for green teas. The result is a sweeter, smoother, and less astringent black tea that is easy to brew, deliciously smooth, and fantastic as an iced tea. Koucha leaves are wilted and oxidized for close to 21 hours, rolled for a few hours, then re-oxidized for 2 hours before being dried. An incredible offering from tea farmers in Uji, Japan that have been meticulously developing their black tea processing methods over the last 20 years.
Tasting notes: smooth mouthfeel, warm honey sweetness, malt, cherry wood.
Brewing Guidelines
Small 120ml pot: fill 1/3 of the way full. 190° water. 1st infusion 15 seconds. 2nd infusion 30 seconds. Add 15 seconds to each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 190° water. 1st infusion 3 minutes. 2nd infusion 5 minutes.
