2018 O-Dark Thirty - Bug-Bitten Japanese Shu
Shizuoka, Chūbu, Japan
Here's what the grower has to say about this tea. It's, in our opinion, the most unique tea we've come across at any World Tea Expo we've attended. In our years of experience in the tea industry, we've truly never had a tea anything like this one. It's incredible, it's stunning. It's worth every penny.
This tea is made with leaves from a combination of first and second flush harvests. In a controlled environment, organic brown rice yeast is added artificially to the pan-fried leaves for fermentation for a period of 4 to 5 days. A small amount of fresh leaves are then added for another two days of oxidation. As only one type of culture (brown rice yeast) is added to the tea, it retains some catechins, unlike traditional Pu-Erh, which is aged in a natural environment. Its pleasant and slightly spicy taste is unlike anything you've experienced before.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 1 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off 15-30 seconds, or use 5g of leaf instead!
- Too light? Kick it up another 15-30 seconds, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 11g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (1 tsp usually does it), and enjoy!
Japanese shu tea.