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Cherry wood smoked Black Tea
This black tea is made using a blend of first and second flush leaves of the Yabukita bush, the most common variety among all Japanese sub-varietals of camellia sinensis. The leaves were smoked using cherry wood chips. The delicate aroma and the taste of cherry transferred to the leaves adds sofistication and complexity to this tea. This tea is from Shizuoka prefecture.
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About Sencha Variety
Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness.
Water: 195 - boiling Tea: 2-3g per cup (6-8 ounces of water)
Infusion: 3- 5 minutes
1. Boil freshly drawn water and let it cool down to the appropriate temperature.
2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.
3. Pour water into the pot and allow the indicated time for proper infusion.
4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.
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