NEW [Grown without pesticide]
Summer fruits, mandarin
Oxidation: ★★★ / Intensity: ★★☆
Astringency (tannins): ★☆☆

Selected from seeds of the Benihomare black tea cultivar, Izumi was developed with the aim of making a kama-iri cha that would be exported to North Africa. However, the export markets had disappeared just as Izumi was leaving the research centre and being registered in 1960. We would need to wait until the ’90s before a producer from Sashima in Ibaraki would take an interest in the cultivar. After many years of experimentation, Izumi would be shown to be excellent for black tea, so much so that it has become one of the main black tea varieties in Japan. And we now find tea gardens throughout the country growing Izumi.
It is very common to see spring Izumi black teas that are lightly oxidized. But more oxidized versions—as in this case—are harder to find.
The result here is a fragrance that evokes peach-apricot compote, and has sweet citrus notes.
In the infusion, the tea is very lightly tannic, and does not lack character despite its relative lightness. But it is in the mouth in particular that we find the summer fruit aromas with spicy musky nuances.
With its stronger than usual oxidation, we can see the relationship between Izumi and Benifûki in this tea. Benifûki is much stronger, but both varieties have Benihomare as a parent.

Type of tea : Black tea
Origin : Tsuge area, Ashikita Municipality, Kumamoto Prefecture
Cultivar : Izumi
Harvest : May 2nd, 2025