Japan Organic Benifuuki
Specialtiesblack teaBeautiful Japanese!
Presentation
The basis of this tea is a hybrid of Thea Assamica and Thea Sinensis, developed in 1965 in Kagoshima prefecture in the land of the rising sun, which traditionally respects only green teas.
But, a trend towards fermented teas has recently made itself felt. Black teas, for example from Darjeeling or Sri Lanka, are gaining more and more popularity. That's why local tea companies are also trying their hand at producing black teas, and, as this organically grown Benifuuki shows, not without success!
Tasting
First of all, we don't know what to expect when discovering, smelling, infusing and tasting a Japanese black tea.
More raw, deep black, leaf structure visually quite flat, the dry leaves are pleasantly fragrant, beautiful, black, fine, like their green cousins.
The best thing is to expect nothing and let yourself be guided by discovery.
The color of the liqueuer is magnificent, golden red-orange depending on the duration of the infusion, a real pleasure. She smells very good.
The real surprise comes when you taste it, the first sip calls out, you don't know right away if you like it or not. And then we taste again and there, while the mouth is already filled with the perfumes and aromas of the previous sip, this one accentuates the notes and it becomes really very good.
One thinks of a sweetened fruit syrup, light, all in soft nuances but which open out well in the mouth and then, there is this hint of fruit, of fruit paste, of ripe plums that lingers in the mouth and it's delicious!
Technical sheet
- Recommended teapot: khusu, glass or porcelain
- 🍃 4 to 5g
- 💦 30 cl
- 🍵 75) 0 85°C depending on heat intensity preference
- 🕙 4 to 5 minutes - 30 seconds if you prepare it the Japanese way, with a higher quantity of tea leaves, between 8 and 10g