Do you liked smoked tea? Try this rare gem of Japanese tea craftsmanship: a deeply nuanced, whisky-barrel-smoked black tea originating from the historic Kaneroku Matsumoto Tea Garden in Shimada, Shizuoka. Since 1870, this family estate on the Makinohara Plateau has preserved tradition through Chagusaba—a UNESCO-recognized, eco-conscious farming method where hand-harvested grasses are laid between tea rows to naturally enrich the soil and protect local biodiversity. Today, third-generation artisan Hiroki Matsumoto balances this legacy with bold innovation. A decade ago, he pioneered Japan’s very first smoked black tea category, stepping beyond tradition to craft a spirit-forward, distinctly Japanese homage to Chinese Lapsang Souchong.
While classic Lapsang Souchong delivers a sharp, pine-heavy punch, Mr. Matsumoto’s approach is a masterclass in subtlety. He takes premium, loosely curled leaves of the native Yabukita cultivar—renowned for its floral elegance and vibrant brightness—and gently smokes them for six to eight hours. The secret lies in the fuel: authentic wood chips harvested from vintage Japanese whisky barrels. The result is a beautifully integrated, non-bitter cup that drinks closer to a fine, peaty Scotch or complex cognac than a standard tea. Its gentle oxidation gives the brew a rich texture and an amber-gold hue, offering a sophisticated, alcohol-free alternative for fine dining and food pairings.
Origin: Shimada, Shizuoka, Japan
Harvest: Summer, 2025
Color of liquor: golden cognac
Aroma: soft smokiness, peat
Flavor: smooth, balanced smokiness, oak, vanilla.
Temperature: 100ºc
Steeping time: 1 minute; 1min; 1.5min; 2min
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