Robust, warm, and playful, this traditional herbal blend from Okinawa is a unique treasure.
Notes of unusual roasted herbs, warm brick, and kukicha.
This item is sold in a 2oz package.
We typically carrying single-origin teas, but this blend was so spectacular and interesting that we couldn't pass it up. It is a traditional herbal blend from Okinawa, where the natives are known for their longevity.
The ingredients of this blend are: Job's tears, sicklepod seeds, dokudami, cat's whiskers (Orthosiphon aristatus herb), turmeric, guava leaves, biwa (loquat) leaves, and reishi mushroom.
I often brew this tea in one of two ways. 1) The first is to pour 500ml of boiling water over 10g of tea and let it steep for 10 minutes. This method will yield a more herbal and playful tea, and it can be re-steeped once. 2) The other method for a richer brew that will soften the harder ingredients is to bring 500ml of water to simmer in a small stove pot, add the 10g of tea to the pot and let it simmer for 10 minutes before straining it.
Smooth texture with vegetal notes of kelp and gyokuro, this caffeine-free herbal tea is uncannily similar to steamed Japanese green teas.
Notes of seaweed, grass, and deep-steamed, fresh sencha.
The deep-steamed Mulberry leaves (kuwacha) are uncannily similar to a traditional Japanese green tea like sencha or gyokuro. This uncommon tea is naturally caffeine-free and brews with a silky, vegetal profile. Like a fine Japanese green tea, it has oceanic elements with a smooth, mouthwatering umami texture.
By look, smell, or texture, Mulberry is similar to a traditional Japanese green tea like sencha or gyokuro. These pesticide-free mulberry leaves grown in the coastal Miyagi prefecture in Japan, and are prepared in a similar deep-steamed fashion to high quality green teas, achieving a beautiful and rich infusion. It’s clear that the coastal environmental qualities are present in this tea.
It’s very interesting to me how the sencha preparation technique can alter the mulberry leaf. Other mulberry leaf teas we’ve tried from Thailand and China do not have the unique characters of this mulberry tea. This mulberry leaf tea is a great example of how, given similar plant species, preparation technique and local terroir can affect the final product of tea, even an herbal tea.
In Japan, mulberry tea is becoming popular as a delicious alternative to traditional green tea. In addition to these small, dark green, whole leaves, a powdered version of mulberry leaf can be used in place of matcha.
Brew this tea like a sturdy sencha, but use warmer water, around 200 degrees. Use a medium infusion at the beginning, around 45 seconds, followed by 2 minute infusions, or longer. This tea will not become astringent, but longer infusions will bring out more and more umami flavor. The trick is to not overdo that buttery umami texture. This is a fun tea to experiment with.
Robust, textured, and clearly unique among flower teas, this caffeine-free tea is both light and heavy, both fragrant and earthy.
Notes of pinot noir, honey, and alpine flowers.
The vibrant red and gold flowers of Snow Honey Chrysanthemum are as beautiful as they are delicious.This is a rare treat as a naturally caffeine-free herbal tea because it has many notes, a beautiful scent, and a viscous texture.And it can be steeped across several infusions.It is my favorite herbal tea by far, with a profile that is incredibly bright and pungent.
There are three general types of chrysanthemum flowers used in tea production, and the most common of the three are white and yellow chrysanthemum. Both white and yellow chrysanthemum have a peppery quality to them that is somewhat medicinal, but very unique and pleasant. The third type of chrysanthemum, Snow Honey, has a completely different character.
Snow Honey Chrysanthemum has deeply floral notes similar to high mountain oolongs, and similarly it is only grown in the high altitudes of Kunlun Shan, China.It is the only high mountain chrysanthemum.Robust, textured, and clearly unique among flower teas, this caffeine-free tea is both light and heavy, both fragrant and earthy.
I brew this tea like an non-roasted high mountain oolong with short infusions using 200 degree water.Try 30 second infusions for a lighter body with a lovely fragrance.Increase time to 2 minutes to bring out the pungent, deep texture.This is definitely a tea that deserves exploration, and will do well in many brewing circumstances.