Yumewakaba Black Tea | ゆめわかば

Brewing: 1st Steep: 4g of leaf | 180g of water @ 195°F | Steep for 1 minute. 2nd Steep: 195°F | Steep for 30 seconds

Storage: Keep in a cool dry place away from light, heat and moisture. Optimally fresh within 6 months of opening.

Description: Simply put, one of the most stunning Japanese black teas we have ever had the pleasure of drinking. Made from the namesake cultivar, Yumewakaba, which was bug bitten. When bitten by bugs, this cultivar releases a floral scent as a defense - the aroma attracts predators that eat the offending insects. Due to this, this tea has a honeyed, floral aroma and a soft sweetness that we just can't get enough of.

What is so special about this tea? This is as complex a tea as we have ever come across: a single cultivar, bug bitten, withered and then fully oxidized tea. For all the complexity in production, this is a tea that is absolutely simple to enjoy. Most Japanese black tea we have had the pleasure of trying map closely in flavor to Indian or Sri Lankan black teas - malty, dry, and mildly sweet. Yumewakaba on the other hand is much more reminiscent of Chinese and especially Taiwanese teas - think Yunnan black crossed with Oriental Beauty. Simply put, this is the future of Japanese tea and we couldn't be more proud to carry it.