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“The search of newly added teas still doesn’t work but I have noticed to dig deeper before adding anything again! LOL I’m trying this for the first time right now and I over infused the amount of...” Read full tasting note
“This is awesome! I do hope that Den’s will consider offering this tea because it is really outstanding. The flavor is rich with notes of fruit and malt. There is a creamy sweetness to it as well. ...” Read full tasting note
“So I know I wrote yesterday that I wanted to try this tea with additives, but after taking a sip, I couldn’t taint this tea. This tea is perfection alone! It is not bitter at all! I am not used...” Read full tasting note
“This reminded me of Hong Yue/Ruby Black (oolong-like black tea from Taiwan… both Rishi Tea and ATR carry it), but with very small leaves and some dust. But the flavor was similar; instead of a...” Read full tasting note
As you may know, 99% of the current tea production in Japan is green tea. However, about 130 years ago Japan tried to produce and export black tea as a government policy.
Tea scholar, Mr. Tada (1829-1896), was sent to China and India to acquire black tea manufacturing skills in 1875.
Upon his return, he established a tea farm at Mariko in Shizuoka and since then, Mariko has been a mecca for Japanese black tea. However, black tea never did become a major industry in Japan as some peopled had hoped.
One tea farmer in Mariko, Mr. Matsumura, has been manufacturing black tea since the 1950’s as well as growing high quality green tea. Our parent company, Shirakata-Denshiro Shoten, has done business with Mr. Matsumura for a long time. Mr. Matsumura even created the manufacturing machine for black tea and is considered the father of modern black tea production in Shizuoka. His tea is made with the tea species “Beni Fuki”. The cup is mild with very little bitterness and is highly aromatic. Its flavor is different from the black teas made in major Asian and African producing countries.
Company description not available.
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O-Cha.comThe search of newly added teas still doesn’t work but I have noticed to dig deeper before adding anything again! LOL
I’m trying this for the first time right now and I over infused the amount of loose leaf but not for the length. This is nice and bold and slightly astringent. The aroma is cakey-crust-like…and I love it!
This is nice hot or cold.
I can taste the sencha-like comparison that Shinobicha mentioned and I think it’s lovely and unique. I’m not getting as much of the oolong comparison they mentioned with the slight fruity notes but it could be because I over infused the amount of loose leaf too. I’m not worries or bothered by that because I am very excited about the cup I am drinking at the moment and totally jazzed I was able to try this! YUM!
This is awesome!
I do hope that Den’s will consider offering this tea because it is really outstanding.
The flavor is rich with notes of fruit and malt. There is a creamy sweetness to it as well. It has an appealing sweetness to it – not overly sweet, but it is so delicious that it keeps me sipping to experience the sweetness.
I do like this!!!
Delicious!
So I know I wrote yesterday that I wanted to try this tea with additives, but after taking a sip, I couldn’t taint this tea. This tea is perfection alone! It is not bitter at all! I am not used to black teas being this smooth! So good! :)
This reminded me of Hong Yue/Ruby Black (oolong-like black tea from Taiwan… both Rishi Tea and ATR carry it), but with very small leaves and some dust.
But the flavor was similar; instead of a malty, astringent, strong black tea, this was fruity, but more like the fruity flavor of certain green teas, rather than that buttery oolong fruity flavor. If that makes any sense.
I did even detect some taste in there that definitely reminded me of Sencha. I can’t put my finger on what that flavor was, because it was suddenly there and tasted really good, but disappaited quickly. But it definitely showed that this was related to Japanese greens, rather than other kinds of black tea. If there was more of that elusive, sweet-like flavor, this would be awesome.
As is, I think I like it almost as much as the Hong Yue, it just gets negative points for not being as beautiful a leaf (having a lot of smaller pieces and powder, after all).
I got this in my first and unfortunately only (not for long!) Den’s order back in December. I set it aside for a time that felt special or when I felt ready to really focus on it.
And, well, I don’t know if tonight is either of those times but I wanted a black tea and I wanted it to be good. I had a feeling this would be.
I didn’t expect to like it this much. My palate is not very refined, to say the least. I also don’t have the vocabulary to explain what I’m tasting, but it’s wonderful. Smelling the dry tea, I expected this to come out quite strong and astringent. I’m shocked at how light and crisp and delicate it is. It’s really quite refreshing. I definitely see what others have mentioned about being able to taste its relationship to green teas. Here’s hoping Den’s makes it available for purchase!
Actually, on their facebook page, a customer asks them if they will be selling it (I guess a LOT of people have been wondering if they will). They replied that because few farmers grow black tea in Shizuoka, it is relatively expensive, but if they could find a consistent supply for a good price they would definitely consider selling it. You can read the facebook Q&A for more detail.
Thanks! I did see that, actually before I had tried the tea. I think it would sell pretty well if they did find a supplier.
I received this completely by surprise from Shinobicha. He apparently saw me raving about this being on my “Tea Want” list and graciously provided me with a sample. The dry presentation wasn’t all that remarkable – looking and smelling like a CTC-cut black tea, very generic-seeming. That opinion was cast aside upon taste. This has some unusual notes to it – grapefruit, wood, nuts, grass, sweetness. Like a Nilgiri mixed with sencha. Bitterness was also thankfully understated. I can’t say it’s “OH WOW!” like a Yunnan Gold (which is far easier to acquire), but I’m glad to have at least tried it.
Full write-up: http://www.teaviews.com/2011/02/23/tea-musing-den%E2%80%99s-tea-shizuoka-black-tea/
I purposely ordered tea to obtain this. I love trying something rare. It is a nice medium black tea. I couldn’t tea anything sencha about it like that others. My tastebuds can be lame. I like the fact they attempted black tea. I feel honored to have it! I would drink this again if given the chance. Not my all time favorite, but yummy.
Is this a kocha?
No, it’s some larger leaves mixed with a lot of smaller bits of leaf and some dust. (By kocha, you mean formed tea, like a powder that looks like leaves, right?)
@Shinobicha – No, I mean the rare Japanese black tea oxidized from green tea varietals.
Oh – well, then, I apologize for speaking, since I don’t know the word “kocha” (I assumed you meant “koicha”)
Oh, no worries! I just learned of its existence, like, three months ago. I only know of one vendor at the moment that has it and was wondering if this was the same. And, yeah, “koicha” is the thick matcha grade, if I’m not mistaken…but do feel free to correct me. I are novice.
Haha, you are right, koicha is thick matcha. I am thinking of some other word that I can’t remember, but it means ‘formed tea’ in Japanese.