Smoked Koucha - Whiskey Oak Barrel
Silver Medal Winner of the 2014 International Tea Tasting Competition.
The smokiness of the tea is light, not overwhelming like a lapsang, and has been described by reviewers with notes of "oak", "smoked salmon", "plum".
The wood comes from the award winning Ichiro Distillery in Chichibu, Tokyo, Japan.
Appearance: The dry tea leaves of Black Japanese tea smoked with whiskey oak barrel are typically dark and twisted, reflecting the characteristics of black tea. They may also have a slight sheen and hints of reddish-brown or golden tips, showcasing the quality of the leaves.
Aroma: Upon steeping, the tea releases a captivating aroma that combines the robust and malty notes of black tea with the enticing smokiness of whiskey oak. The fragrance is complex, with hints of wood, charred oak, and a touch of sweetness from the whiskey.
Flavor: The flavor profile of Black Japanese tea smoked with whiskey oak barrel is a delightful combination of the boldness of black tea and the smoky, woody notes imparted by the whiskey oak. The black tea offers a rich and slightly earthy taste, while the whiskey oak infusion adds depth and complexity, reminiscent of a fine whiskey. The result is a tea with a unique balance of strength, smokiness, and a subtle hint of oak.
Mouthfeel: When sipping Black Japanese tea smoked with whiskey oak barrel, you'll experience a smooth and satisfying mouthfeel. The tea has a medium to full body, providing a satisfying weight and texture on the palate. The infusion of whiskey oak adds a layer of richness to the overall drinking experience.
Steeping Suggestions: To fully enjoy the flavors of Black Japanese tea smoked with whiskey oak barrel, it is recommended to use water at around 200°F (95°C) for steeping. Start with a steeping time of 3-4 minutes and adjust according to your preference. Experimenting with different steeping times can bring out various nuances and intensities of flavor.
