Inzatsu 131 Oolong

Inzatsu 131 Oolong is crafted by the Takahashi's, a father and son duo whose family has farmed tea for 3 generations. They started making sencha, as most tea farmers in Shizuoka do, but about 20 years ago the eldest son took an interest in oxidized teas like oolongs. He experimented with various processes for crafting oxidized teas, and has come to produce some of the rarest oolongs in Japan. Inzatsu 131 is the name of an exotic varietal that was brought 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 oxidization.

After being harvested by hand, the tea leaves are withered in the sun for up to an hour. Then they are withered further, for around 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 quickly pan-fried, just long enough for them to become slightly crisp. After 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 ever tried from Japan. It is beautiful to taste this rare varietal crafted with the techniques that Mr. Takahashi has patiently perfected. This is the furthest oxidized tea he makes, but it is still roasted relatively lightly and with care not to overtake the nuances of the varietal.

The leaves brew a golden liquor, opening quickly to impart a 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, rinsing our senses. It has a cleansing energy and, as we have come to understand about several teas from the Takahashi's, a profile that lands delicately between rustic and refined.