A bogglingly sweet Japanese dark tea that is reminiscent of freshly baked bread and caramelized figs.
Type: Dark Sub-Type: controlled fermentation (Koji) Origin: Haruno, Shizuoka, Japan GPS: 35.02°N | 138.3°E Grower: Isagawa (organic) cooperative Producer: Osada Natsumi Cultivars: benifuki, yabukita, surugawase, zairai
A unique process:
Unlike other Japanese kurocha (黑茶, fermented tea), this is a fairly modern creation. Osada San, tea grower and champion tea taster teamed up with Kawamura San, a local fermentation scientist/artist to develop this unique tea processing style.
The fresh tea leaves are initially steamed, rolled and dried (just like producing Japanese aracha); this sterilizes the tea leaves, eliminating any of the native yeast strains that could compete with koji. Subsequently, the leaves are re-hydrated, blended with koji 'grains' and fermented in piles (at controlled temperature and humidity) over 10 days.
- Hot brew: 4g / 240ml; 100℃, 180"
- Cold brew: 10g /litre; 2℃, 8 hours (in the fridge)