OG Black Tea BENIFUUKI offers a unique flavor experience, boasting a deep red hue and a potent aroma with hints of lemon, florals, and spices. The strong umami flavor and astringency provide a refreshing finish, ideal for pairing with western desserts. Certified organic and award-winning, the tea is cultivated in Shizuoka and other regions of Japan, with a maximum yearly production of 200kg. Enjoy the perfect blend of sweet, savory, and refreshing! Instruction: For 1 serving(1) Amount of tea leaves: 1 tsp (4g) (0.14oz)(2) Add 200ml (6.76oz) hot water 95℃ (203℉)(3) Steeping time: 150 seconds (2min 30sec) Characteristics OG Black Tea BENIFUUKI cultivar was the result of a combination of the Indian Darjeeling variety and the Japanese BENIHOMARE. It is recommended for both black and oolong tea due to its oxidative fermentation process. This tea features a deep red hue and a potent aroma with hints of lemon, florals, and spices. Its taste is characterized by a strong astringency and a noticeable UMAMI. Special Notes OG Black Tea Benifuuki from Kakegawa Haraizumi district yields a clear, reddish-brown colored liquer. It has a strong umami flavour and aroma that can be detected upon the first sip. Its thick sweetness coats the tongue and lingers after swallowing. The brewing time can be shortened for the first cup, and extended for subsequent cups, allowing you to savor its taste. Fruity aftertaste with a cool, refreshing finish; ideal when pairing with western desserts like cream, tarts and oily sweets. Not recommended for Japanese desserts as it can overpower the subtler flavour of sencha. Final Roasting Master SAKUYA's Comments Black tea is best when roasted to its maximum potential, as this enhances its sweetness and refreshing taste. Black Tea making process 1. Harvesting: Gather young, supple tea leaves from the tea plant. 2. Withering: Let the leaves dry and become more flexible. 3.Tossing/Shaking: Tenderly bruise the leaves to initiate oxidation. 4. Oxidation: Allow the leaves to react with oxygen to evoke flavors. The degree of oxidation determines the tea's category. 5. Fixation: Heat the leaves to halt oxidation and preserve flavors. 6. Rolling: Form the leaves to discharge aromatic compounds and juices. 7. Drying: Eliminate lingering moisture from the leaves to secure the tea. Ingredients: OG Green TeaAward winning: Gold Prize in Shizuoka Tea AwardCultivar: BENIFUUKIHarvest: Spring, Fall, WinterFarm: Kakegawa, KagoshimaRegion: Shizuoka, Kagoshima, JapanExpect Annual Production: 200kg / 441 lbsManufacturer: OSADA Seicha Co., Ltd.GTIN (JAN): 4986426081426Steaming: MediumRoasting Level: 7Caffeine Level: MediumOrigin: Made in Japan with Japanese MaterialSpecial Note: WakochaProduct Dimensions: 6.69 x 4.72 x 0.59 inches; 1.0 OuncesKeeping Method: Best within 30 days after openingServing: 2-3 times with the same tea leaves(Recommend a higher temperature than the first brewing.)
