Takemoto Aged Red 2020 No.639
A light, beautifully brewed, aged black tea
Notes of red fruit and cocoa, with a hint of caramel
It will warm and energize you
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A light, beautifully brewed, aged black tea
Notes of red fruit and cocoa, with a hint of caramel
It will warm and energize you
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A mellow, soothing tea that pleasantly warms the body and exudes a deeply comforting calm. A prime example of Japanese refinement. Paired with a touch of the sweetness of dried fruit, it makes for a delightful afternoon tea. The leaves come from younger tea bushes, allowing for three beautiful infusions.
In 2019, we met Mr. Takemoto, who produces his black teas in small batches using traditional Japanese craftsmanship. In Japan, black tea production is still considered a rarity compared to green teas. Nevertheless, this tea reflects the careful craftsmanship and artisan characteristics of the region.
The steamed leaves evoke aromas of medlar, vanilla, tobacco, and molasses. In the first infusion, notes of roasted Kyobancha, orange essential oil, and honeyed sweetness emerge, followed by tart and cocoa notes reminiscent of dried cherries dipped in dark chocolate.
Raising the temperature to 90 degrees brings a friendly, clean ambiance, with an aftertaste reminiscent of aged white tea. On the third steep, after a full minute of steeping, it yields a pleasant brew with a honeyed finish.
Amount: 6 grams of tea per 150 ml of water
Water temperature: 85°C. Use fresh boiling water, mineral water, or filtered water
Steeping time: 15–20 seconds
Number of infusions: 3–4
A mellow, soothing tea that pleasantly warms the body and exudes a deeply comforting calm. A prime example of Japanese refinement. Paired with a touch of the sweetness of dried fruit, it makes for a delightful afternoon tea. The leaves come from younger tea bushes, allowing for three beautiful infusions.
In 2019, we met Mr. Takemoto, who produces his black teas in small batches using traditional Japanese craftsmanship. In Japan, black tea production is still considered a rarity compared to green teas. Nevertheless, this tea reflects the careful craftsmanship and artisan characteristics of the region.
The steamed leaves evoke aromas of medlar, vanilla, tobacco, and molasses. In the first infusion, notes of roasted Kyobancha, orange essential oil, and honeyed sweetness emerge, followed by tart and cocoa notes reminiscent of dried cherries dipped in dark chocolate.
Raising the temperature to 90 degrees brings a friendly, clean ambiance, with an aftertaste reminiscent of aged white tea. On the third steep, after a full minute of steeping, it yields a pleasant brew with a honeyed finish.
Amount: 6 grams of tea per 150 ml of water
Water temperature: 85°C. Use fresh boiling water, mineral water, or filtered water
Steeping time: 15–20 seconds
Number of infusions: 3–4
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