Description

In Japan, black teas are still being experimented with, but some producers have already reached a very high level, as in this case. An orthodox broken black tea made with a cultivar often used for the finest sencha and tamaryokucha. The liquor is a rich amber and orange color that will captivate you.
\nWe recommend infusion in a kyusu of about 300 ml, at 85°C, with 5-6 grams of leaves and 1-1.5 minutes of infusion. Excellent for cold brewing as well.