#586 Known for their green teas, Japan produces only a small amount of black tea so this organic black tea—produced from a hybrid of C. sinensis var. assamica and var. sinensis plants that was developed in the Kagoshima prefecture in 1965—must be tried! Flatly worked, rough, nearly black leaves result in a reddish golden cup whose full body and sweetness leave lingering nuances of ripe plums.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2–3 min.