The last tea of our current tea tasting is Tamaryokucha Tsuyuhikari from Higashisonogi, Nagasaki. After the leaves of this tea are harvested, they are left to fully oxidize for a couple of hours prior to any heat exposure. It is that oxidation that classifies this tea as a black tea and causes the color of the leaves and their steeped liquid to darken. This is the only black tea we have on our menu. Notes of Jerusalem artichoke and dried apricot, with subtle tannins.