Wakōcha Koshun 1st Flush 20g

Our Impression

First try: 1.5g to 80 ml, 5 min

Aroma: The tea offers a long-lasting floral scent with a layered aroma, reminiscent of Huangshan terroir white teas and Xingrenxiang Dancong.

Liquor: The body is light, but the rich aroma compensates for this, creating an overall pleasant drinking experience.

Experience: Despite the enjoyable floral notes, the throat sensation is too harsh, almost ruining the experience. This indicates a need for further tuning of the brewing ratio.

Steeps: The current steeping method produces a good aroma but an overly harsh throat sensation.

Next Steps: I plan to experiment with two new methods:

1. 1:70 for 3 minutes
2. 1:20 for 10-20 seconds

These adjustments should help refine the overall experience and reduce the harshness.

TDJ Product Description

Floral, bitter almond
Oxidation: ★☆☆ / Intensity: ★☆☆
Astringency (tannins): ☆☆☆

This spring black tea comes from Sashima—to the northeast of Tokyo—which is a relatively unknown production region. However, the region has recently garnered the attention of tea enthusiasts thanks to the work of some producers who have given very high-quality black teas. We have one such black tea, which was made with the famous Kôshun cultivar. This cultivar’s characteristic sweet floral fragrances with apricot and marzipan notes are very clearly noticeable.

On the palate, this black tea is light and is relatively lightly oxidized. There is very little astringency, and it has a refreshing, fluid infusion. In the finish, we find rather floral notes with characteristic almond nuances.

A delicate and elegant tea in the mouth. In the nose, this Kôshun black tea stands out with its exceptional bouquet.

Type of tea: Black tea
Origin: Sakai town, Sashima district, Ibaraki Prefecture
Cultivar: Kôshun
Harvest: May 1st, 2023

Brewing suggestion:
Quantity of leaves: 3g
Quantity of water : 150ml　/ 2/3 cup
Water temperature : 100°C / 212°F
Brewing time : 4 min