- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
Japan is mostly associated with green tea. However, black tea was first produced in the latter half of C19th, encouraged by the Japanese government eager to increase oversea sales and compete with an ever-growing black tea market, monopolised by Sri Lanka and India. With the advent of the two World Wars overseas demand dropped and black tea production faltered. Black tea has now seen a resurgence helped by the development of new cultivars. Benifuuki cultivar is a marriage of 2 cultivars, one originally from Assam and one from Darjeeling, resulting in a tea with hints of maltiness and stone fruits. Beni means red, a descriptive given to what we know as black tea in the West, and fuuki means wealth!
The dry leaf is a dark oak- brown of different sizes and twists interspersed with flecks of gold. The smell is of roasted barley with a sweetness and a very subtle floral hint. On brewing the liquor takes on a deep red brown hue with a waft of rose and gentle spice notes. The taste is slightly spicy with suggestions of baked fruit and finishes with a clean, tangy aftertaste.
Sweet cakes and biscuits.
2.5g / 200ml / 100c
Infusion Accessories
Brew by the cup using an infuser or brew using a teapot and strainer
Tea leaves and buds.