SMOKE-UMIDORI | Whisky Cask Smoked Black Tea

Experience: smoke precedes sweetness—the tasting journey begins with an almost overpowering bonfire aroma, laced with hints of red fruit and (unsurprisingly) whisky. The amber brew reveals greater complexity, bringing forward deeper notes of red fruit and burnt sugar. Subsequent steeps grow mellower, with the richness of the black tea taking center stage. The full-bodied mouthfeel is enhanced by subtle peat and a pleasantly mineral finish.

Process:  oak barrel chips from old whisky casks, sourced from the Chichibu Distillery.

Origin:  Iruma, Saitama, Japan.

GPS:  35.8ºN 139.3ºE

Cultivar:  Okumidori (おくみどり / おく緑) is a very highly prized cultivar, used often to craft shaded green tea.  The name means “deep green,” with おく (oku) implying depth or inner layers, and 緑 (midori) meaning green.  When oxidized into a black tea, it yields a smooth, medium-bodied liquor with subtle floral notes, a gentle astringency, and natural sweetness.

Grower:  Takano Chamio San's family has been growing tea for more than 10 generations; he has specialized for years in organically grown green tea.  Recently, he has developed very delicious lots of black tea, including some micro-batches that are smoked with wood from old Japanese whisky barrels.

(Very) Brief History of Japanese Black Tea:

In the Meiji and Taisho periods, Japan produced high-quality black tea for export to Western countries.  A World War and the rise of the British Empire’s Eastern colonies as the preferred origin for black tea spelled disaster for Japan’s exports.  Today, a very small percentage of Japanese tea is produced as ‘black’.