Takahashi’s Oolong “Inzatsu 131”

高橋の烏龍 印雑 131

Harvest
May 2025

Origin
Shizuoka, Japan

Inzatsu 131 Oolong is made in Shizuoka by the Takahashi’s, a father and son duo whose family has been tea farmers for 3 generations. They started by making sencha, as most tea farmers in Shizuoka do, but about 20 years ago the eldest began enthusiastically studying oxidized teas like oolongs. He patiently experimented with processes for crafting oxidized tea and today produces some of the rarest oolongs in Japan. 
 
Inzatsu 131 is the name of an exotic varietal that was brought over to Japan from Manipur, India a century ago. Mr. Takahashi is currently the only person still cultivating it in Japan, as he believes it to be particularly well suited for crafting into oolong. 

This oolong is completely hand picked. After being harvested the leaves are withered in the sun for 30 minutes to an hour. Then, they are further withered for about 10 hours using a yōseiki (a withering and shaking machine). During this stage the tea leaves give off a wonderfully fragrant aroma. Next, the leaves are pan-fired for about 10 minutes — just long enough for them to become slightly crisp. After that, they are wrapped in cloth and gently steamed, softening them again. 

This tea is very significant to us as it is the only whole leaf, hand picked, and oxidized tea that we have tried from Japan. It is beautiful to taste this rare varietal crafted with the techniques that Mr. Takahashi has perfected over the past two decades. This is the deepest and furthest oxidized tea he crafts, but it is still roasted relatively lightly so that we may experience the nuances of this varietal. 

The leaves brew a golden liquor that blooms immediately with full flavour. This is perhaps as close as one gets to a Cliff Oolong from Japan – we taste orchids, rain water and rock face in it, and can feel it rinsing our senses. It has a cleansing energy and, as we have come to understand about teas from the Takahashi’s, a profile that lands delicately in between rustic and refined. 

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Brewing guide