A tea that really needs no introduction, made from the excellent Japanese cultivar named Benifuki, and harvested by hand (known as Tezumi in Japanese) with only the young leaves being handpicked at the optimum timing in spring. The cultivar, handpicking, processing, and natural oxidation of the tea leaves are the important factors that ultimately give this particular organic black tea its fresh flowery aroma, soft rich taste, and beautiful ruby color!
If you know your time-line on Japanese black tea, you'll know that Kagoshima prefecture was one of the main cultivation regions of high quality black tea in Japan in the 1960s. However, in 1971 restrictions on black tea imports were lifted in Japan which led to a mass of cheap low quality import black tea flooding the Japanese black tea market. Already sensing what was going to happen, most black tea farmers in Japan at that time swiftly switched over to producing green tea leaving the Japanese domestic black tea market to slowly dwindle away. Thankfully, for a few Japanese black tea farmers in Kagoshima, that didn't stop their passion and desire to cultivate black tea because they knew they were making had a very special taste. Therefore, still today there are black tea farmers, including some of the older original farmers, that are still cultivating and innovating the production of high quality organic black tea in the region! It is due to their efforts that it remains possible to enjoy the high quality taste of organic Kagoshima black tea.
◆ Origin: Kagoshima, Japan.
◆ Tasting & Appearance: soft fruit flavors and a lingering sweetness, well-balanced flavor that is rich, but never bitter or astringent.
◆ Notes & Well Being: detoxify the body, Good source of antioxidants.
Dose of tea
1 Tsp. for 6 oz Cup
195°F - 205°F
1 - 2 Minutes