Kadota Arasaki Koucha

Western method, 3 grams, 2 minutes steeping, 80°C water.

The remaining 3 grams and so I will try gongfu later.

I have been surprised to see on the pouch label temperature saying “80-90°C” but as my brother prepared a colder water for his coffee I took a little more sensitive tea today morning; and below are my impressions for this Japanese black tea sample I bought when I have been in Dresden, in Teerausch. However, it is available from more vendors world-wide (Europe?)

Aroma is woody, with hints of rose and spices, maybe sweet cinnamon and hints of black pepper.
In taste instead this tea is quite mineral and tannic; a little bit flat tasting compared to Indian teas; but yes, it is a whole different terroir for tea plants. Marimo Tea who carries this (very same!) tea too, says on their Facebook post: “If autumn had a taste it would probably be this one.”

I have to agree, as fall slowly creeps to our lives, with sunset coming sooner than expecting. It’s warming up cup of tea, again with woody notes, with interesting, almost bitter (in a good way!) aftertaste, spices as allspice, muscatel, star anise and anise. Some vendors also see the fruity line in the tea; saying it’s sour cherries with cinnamon.
While I do notice fruits, I am not sure it’s sour cherries. I am not able to point out a exact fruit though.

As I wrote before, it is an autumn-time tea giving fall-vibes. I assume it is the spicy flavours and woody notes.