Makurazaki Japanese Black

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Apricot, Astringent, Cinnamon, Cocoa, Cream, Malt, Plums, Toast, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 3 min, 0 sec 8 oz / 236 ml

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  • “So here we go with another Japanese black tea from Tealyra. I dug this one out of my stash a couple days ago in order to compare it to the Wakoucha. The two could not have been more different. The...” Read full tasting note
    87

From Tealyra

Makurazaki Japanese Black tea is 100% handpicked; luxurious organically grown and produced first flush tea. Only the very highest quality first flush Japanese black tea makes it into our Makurazaki Japanese Black, which is grown by an award winning and long established tea grower in the Makurazaki region in Japan. Production of this top quality Japanese Makurazaki Black Tea is highly labour intensive, and as only the very finest young leaves make it into our Japanese Makurazaki Black tea; it is available in strictly limited quantities!
Japanese Makurazaki Black tea offers an extremely full, well-rounded flavor with hints of plum and a mysterious deep subtle floral scent. For many infusions you will be intoxicated by a silky-soft mouth feel, with a fresh and clean aftertaste and lots of lingering chaqi. Our fine Japanese Makurazaki Black is sure to satisfy. Its limited quantities make it indeed a rare luxury.

About Tealyra View company

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1 Tasting Note

87
943 tasting notes

So here we go with another Japanese black tea from Tealyra. I dug this one out of my stash a couple days ago in order to compare it to the Wakoucha. The two could not have been more different. The Wakoucha was thin, smooth, and delicately malt. This tea was sweet, fruity, honeyed, and syrupy with a more pronounced astringency.

I prepared this one Western style. I steeped 1 teaspoon of loose tea leaves in 8 ounces of 205 F water for 3 minutes. I did not attempt any additional infusions. In two earlier sessions, I tried steeping this tea for 5 minutes, and while the longer infusion amplified the tea’s fruitier, more syrupy qualities to a ridiculous degree, it also brought out the tea’s natural astringency in a big way. I would recommend sticking with the 3 minute infusion if you’re only going to steep it once.

Prior to infusion, the mostly jet black, broken leaves produced noticeable aromas of ripe plums and honey underscored by hints of malt and spice. After infusion, the dark amber tea liquor emitted almost unbelievable aromas of honey, plums, toast, malt, and cinnamon. In the mouth, the tea produced a flourish of honey, cinnamon, plums, apricot, and cocoa before introducing milder notes of cream, toast, and malt. The finish was astringent and somewhat woody, though lingering impressions of cinnamon, honey, malt, and plums were easy to note.

This was a very aromatic and flavorful tea with an abundance of body and texture in the mouth. The astringency was a little off-putting at first, but I doubt it would be troubling for anyone accustomed to BOP grade black teas or any sort of traditional black tea blend. Though this may not qualify as the highest grade Japanese black tea in the world, it did make for an extremely pleasant drinking experience. I would say give this one a shot if you happen to be looking for a unique black tea with a lot of flavor.

Flavors: Apricot, Astringent, Cinnamon, Cocoa, Cream, Malt, Plums, Toast, Wood

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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