The Japanese have used their expertise in fermenting sake, miso or soy sauce to make a new, fermented tea! We placed it in the Puerh and Hei Cha category, but it’s something innovative made using organic tea leaves from a garden on Haruno Mountain in Shizuoka Prefecture and a koji starter as used to make sake. Its not as earthy or musty like puerh, it’s much sweeter, fruitier and intense without any wodui or fermentation taste, making it closer to a black tea than a puerh, although clearly neither. Extremely interesting tea that is best enjoyed in small sips!
Origin: Harunocho, Isagawa, Shizuoka, Japan
Harvest: Spring, 2024
Color of liquor: Reddish orange
Aroma: sweet, cranberry, umaboshi
Flavor: powerful, wood bark, vanilla, port wine, silky, persistent
Temperature: 100º c
Steeping time: 1min; 2 min; 3min; 5min…
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