Sayama Black Tea

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Type of tea: Black tea (kôcha)
Origin: Hiruma City, Saitama Prefecture
Cultivar: Musashi Kaori
Harvest: Fall (October) 2012

Yoshiaki Hiruma is a tea producer from Iruma City, Saitama Prefecture. He is famous for his unique senchas that are wilted using a machine of his own design. The process gives green teas unique floral fragrances. A master of the technique for hand-rolling sencha, he also creates Oolong and black teas, and here Teas of Japan is introducing you to one of his creations that demonstrates a high degree of excellence.
It is a tea harvested in the Fall, by hand. The cultivar is Musashi Kaori, a descendent of Taiwanese Yingzhu Hongxin tea. This year, Mr. Hiruma has chosen as his theme the production of black teas without astringency.
The leaves are whole, lightly rolled. This tea releases a delicate fragrance that is both spicy and floral, with special light notes of honey, which remind us that these leaves have been nibbled by small green insects nicknamed “Unka.”
The liquor is indeed completely free of astringency. It is very light, but very subtle, full of distinct flavours: candied fruit, dry grass, mint, etc.
It is best to use a relatively large dose of leaves when preparing this tea, which recalls Taiwanese black teas. Despite the lightness of its taste, this Japanese Musashi Kaori has features that are really very rarely found in Japanese black teas.

Brewing method

Quantity of leaves: 4-5 g / 1.2-1.5 tsp Quantity of water: 70 ml / 1/4 cup Water temperature: Boiling Steeping time: 50-60 seconds