The Land of the Rising Sun, traditionally bound to green teas, has recently been developing a noticeable trend towards fermented teas. Black teas from, for example, Darjeeling or Sri Lanka are gaining in popularity. For this reason, local tea companies are now trying their hand at producing black teas and are reaping success, as shown by this organically grown Benifuuki! The base of this tea is a hybrid grown from the Thea Assamica and Sinensis shrubs, which was developed in 1965 in the Kagoshima prefecture. The leaf has a flatly worked, rough, deep black appearance, a reddish golden cup colour and the taste profile presents a full body with a decent sweetness leaving a nuance of ripe plums as an aftertaste.
1-3 minutes 176-194° F 1 heaped tsp./6 oz serving