Black tea - Yamabuki Nadeshiko Black
A unique black tea from Shizuoka, Japan. The production is based on a Japanese green tea from Haruno mountain area.
The tea undergoes a microbial fermentation with Aspergillus awamori Nakazawa, also used in the fermentation of certain Japanese alcohol. This is a unique production method that is closer to black pu-erh tea than black tea, and even the taste of this tea is unique in its appearance. This is not only an oxidization process like other black teas, this is a fermentation process.
Aromatic flavor, sweet notes of cocoa, roasted tones with spiciness.
Short black broken leaves.
- use about 6 grams of tea. Pour in 100 ° water and let it steep for 3 minutes.
- use about 3 grams of tea. Pour in 100 ° water and let it steep for 3 minutes.
Second steeping 5 minutes, the third steeping increase time to 10 minutes. Make sure the temperature of the water does not drop, the flavor develops with heat.