Lychee, rose, almond, camphor
Oxidation: ★☆☆ / Intensity: ★★☆
Astringency (tannins): ☆☆☆

Sashima is a tea-producing region located in the southwest of Ibaraki Prefecture, around the towns of Koga, Sakai, Bandô, Yachiyo and Jôsô. Its tea history dates back to the Edo period, but it was mainly around the mid-nineteenth century that sencha production boomed. Most of the tea was for export. Today, it is a modest tea-growing area, but it nonetheless enjoys great renown among tea enthusiasts, and is now home to many young, very active, tea farmers.
While Mr. Yoshida primarily produces sencha, he has also been making a brilliant name for himself as a black tea producer.
In particular, he has resurrected Izumi, an older cultivar that was registered in 1960. Although it was selected from a seed from a Benihomare plant, the father of Japanese black tea cultivars, Izumi is registered as a cultivar for kama-iri cha. The plan was to use it for kama-iri chas to be exported to North Africa. However, that trade disappeared very quickly in the 1960s, and Izumi suffered the same fate.
Today, following Mr. Yoshida, a number of other producers are starting to grow this very unusual, highly aromatic cultivar to make black and semi-oxidized teas.

This fine black tea came from an early summer harvest and was lightly oxidized. It has an intense fragrance mixing scents of fruit and light honey. There are also floral, milky nuances. The most prominent aromas evoke peaches and berries.
The attack in the mouth is delicate, light and without astringency, yet the rich, sweet fruity aromas quickly appear.
This Izumi black tea has delicacy on the palate that is surprising for a second flush. In contrast, the aromas in the nose are very intense.

Type of tea : Black tea
Origin : Ôtsutsumi area, Koga　Municipality, Ibaraki　Prefecture
Cultivar : Izumi
Harvest : June 7th, 2024