A truly unique tea that is rarely found within Japan, let alone outside. It possesses an incredible aroma and an equally unusual and lingering sour taste with elements of lemon, mushroom and soya sauce.
The tea has an equally unique method of processing to go match its unique taste; it is double fermented with bancha leaves steamed, stacked, mat flattened, left to ferment on the ground and finally stacked within a barrel to undergo a second fermentation.
- Completely unique aroma
- Lingering sour taste with elements of lemon, mushroom and soya sauce.
Production: July-August 2021
Origin: Otoyo town, Kochi prefecture, Shikoku island, Japan
Sourced: Specialist Japanese tea wholesaler
- Heat water to roughly 95°C/203°F
- Use 1 piece per cup/small teapot
- Brew for 4-5 minutes
Packaging: Resealable aluminium ziplock bag
A strong tasting tea possessing an apricot/stone fruit taste, sweet hints, and bitter finish. The tea's unique taste is as a result of it being... View full product details
Another unique Dark tea from Japan, it has a light sour roasted taste with mushroom and earth hints, perhaps best described as a cross between Shou Pu'erh and... View full product details
A light roasted tea unique to Kyoto, produced from the winter leaves which are harvested to aid the spring growth. It has a sweet taste... View full product details