Camphor, cinnamon
Oxidation: ★★☆ / Intensity: ★★☆
Astringency (tannins): ★☆☆

Sashima, in Ibaraki prefecture north-east of Tokyo, is a small, yet very dynamic tea production area. It mostly produces sencha but, in the last few years, a handful of producers have also become masters of black tea production.
In the nose, Benihikari’s distinct camphor aromas are very clear and are accompanied by cinnamon aromas. There are also sweet nuances of vanilla and honey. Thus, this tea has a rich and particularly intense fragrance.
The—almost menthol—camphor character of Benihikari reappears almost immediately in the attack in the mouth. And the tannic flavour is discrete. Overall, the infusion is spicy and sweet, evoking candied fruit. Delightfully, the camphor-cinnamon mix of aromas appears once again in the finish, which has a significant length.
This spring Benihikari from Sashima is both classic and rich. It is a high-quality black tea with strong character.

Type of tea : Black tea
Origin : Sakai town, Sashima district, Ibaraki　Prefecture
Cultivar : Benihikari
Harvest : May 17th, 2023