Straight ・ Japanese Black Tea
Japanese Black Tea
Domestic black tea with mild astringency and soft sweetness.
- Origin
- Japan (Shizuoka, Kagoshima, and others)
- Liquor color
- Gentle Orange
- How to enjoy
- Best enjoyed as a straight tea
About Japanese Black Tea
Black tea made from Japanese tea leaves. It was actively produced for export during the Meiji period and has recently been revived across the country as 'Ji-Koucha' (local black tea). The tea leaves grown in Japan's soft water have a mild astringency, a subtle sweetness, and a gentle aroma. It pairs well not only with traditional Japanese sweets but also complements delicate flavors in meals.
How to brew
Good tea comes down to three basics: the amount of leaves, fresh boiling water, and steeping time. Use about one teaspoon (3g) of leaves per cup, pour freshly boiled water at 95–100°C briskly over them, put the lid on the pot, and steep for 2.5–3 minutes. When the leaves circulate up and down in the pot (the 'jumping' effect), the aroma and flavor come out well.
- As a straight tea
- Enjoy the tea's natural aroma and liquor color. Steep for about 2.5–3 minutes; shorten it slightly if you find it too astringent. Pour out to the very last drop (the 'best drop') so the second cup keeps the same strength.
A general guide to brewing black tea. Adjust to the tea and your taste.