The Azuma family’s black tea is made with specific cultivars from single fields. Without using pesticides, small insects called unka populate the field in the early summer and damage the leaves in a way that turns into a delicious flavor when the leaves are withered into black tea. The process is similar to that seen in the Taiwanese oolong called Oriental Beauty.
- Ingredients: Black tea
- Cultivar: Samidori：さみどり
- Harvest: Summer
- Region: Wazuka Village, Kyoto
- Tea: 5g
- Time: 3-5 min
- Water temperature: 80~100˚C or 176 - 212 ˚F degrees
- Water Amount: 300 ml
The Azuma family has been farming tea in Wazuka Village since the late 19th century. Four generations of farmers have been cultivating tea leaves for matcha, gyokuro, senchaas well as expanding to black tea and oolong tea production. In recent years, they have switched recently to organic farming (currently in the process of certification)
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