Black tea from Sashima, Benihikari first flush

Tea type
Black Tea
Ingredients
Not available
Flavors
Bitter, Camphor, Caramel, Chili, Chocolate, Cream, Creamy, Drying, Earth, Floral, Forest Floor, Fruit Tree Flowers, Malt, Mineral, Orange, Peach, Peat, Rose, Rosewood, Spicy, Sweet Potatoes, Sweet, Warm Grass, Tangy, Tobacco, Wintergreen, Wood, Woody
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Not available

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  • “I enjoyed what I had of this tea very quickly. May 20, 2021 harvest. The dry leaf when I first opened the bag smelled quite floral, spicy and woody like a Nepali black tea. By the time I brewed...” Read full tasting note
    87

From Thes du Japon

Juicy fruits, camphor
Oxidation: ★☆☆ / Intensity: ★★☆
Astringency (tannins): ★☆☆

Sashima, in Ibaraki prefecture north-east of Tokyo, is a small, yet very dynamic tea production area. It mostly produces sencha but, in the last few years, a handful of producers have also become masters of black tea production.
The typical camphor aromas of Benihikari are clearly present here among the delicious floral, fruity bouquet. The sweet, velvety, floral tones give even greater depth to the rich, summer peach aromas.
In the mouth, fruit flavours dominate with a light caramel note, followed by a long, powerful camphor aftertaste.
Light sweet citrus tones appear as the infusion cools.
The infusion is very fluid and has a very light, subtle tannic touch.
This splendid black tea combines aromatic richness with the typical characteristics of the Benihikari cultivar.

Type of tea : Black tea
Origin : Sakai town, Sashima district, Ibaraki Prefecture
Cultivar : Benihikari
Harvest : May 12th, 2021

Brewing suggestion

Quantity of leaves: 3g Quantity of water : 150ml / 2/3 cup Water temperature : 100°C / 212°F Brewing time : 5 min

About Thes du Japon View company

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1 Tasting Note

87
1241 tasting notes

I enjoyed what I had of this tea very quickly. May 20, 2021 harvest.

The dry leaf when I first opened the bag smelled quite floral, spicy and woody like a Nepali black tea. By the time I brewed the last serving, its scent became earthier and deeper like a dark tobacco. When warmed, the leaf displays a strong camphor-wintergreen note atop malted barley and an undertone of hard peaches and their flowers.

My first and last pot of this tea followed TDJ’s parameters. The cups in between were brewed at work in a mug basket strainer. I enjoyed both ways of preparation.

The aroma has a light caramel sweetness mixed with malty orange. There is a camphor freshness to this tea that fits well with the flavors and light earthiness, producing a mixed evergreen-deciduous forest character.

Brewed for 5 minutes in a teapot, I notice the malty, tangy orange character accented by tobacco, sweet potato and wood as soon as I sip, immediately followed by a tingly woody-pithy-peaty bitterness, then the light freshness of camphor and mineral character. When I notice my mouth watering, I also perceive a floral aftertaste. The second steep is very creamy-orange with a fructose sweetness, and the sweet potato and woody tastes that were accents in the first infusion become more prominent.

When had in a mug, the tea is sweet and refreshing while still maintaining fresh forest character. The leaf’s lower oxidation is pronounced in this manner.

My conclusion is succinct — I really enjoyed this tea and it was very easy to drink :) It’s not a heavy black tea by any means.

Flavors: Bitter, Camphor, Caramel, Chili, Chocolate, Cream, Creamy, Drying, Earth, Floral, Forest Floor, Fruit Tree Flowers, Malt, Mineral, Orange, Peach, Peat, Rose, Rosewood, Spicy, Sweet Potatoes, Sweet, Warm Grass, Tangy, Tobacco, Wintergreen, Wood, Woody

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