How it is made

Cold-brewed tea, umeshu and brandy

Locally grown Benifuuki tea is extracted at low temperature, then carefully blended with Nanko umeshu and brandy.

Extracting the tea cold

A slow cold brew draws out perfume and refined tannin without pushing the tea into harshness.

Layering umeshu and brandy

Plum sweetness and acidity gain body and mature aroma from brandy, creating the poise of a composed drink.

The result

Three layers: tea, ume and maturation

Tea tannin reins in the sweetness while plum acidity gives the blend lift and clarity.

Taste profile

Black tea first, then plum and brandy

Clear tea aroma carries notes reminiscent of honey and nuts. Silky sweetness, ume acidity and gentle tannin follow, giving the liqueur depth despite its low ABV.

Food affinities

Four directions guided by black tea tannin and plum acidity

CHIEBIJIN Koucha Umeshu carries the clear aroma of black tea with nuances of honey and nuts, plum acidity, and gentle tannin. The combinations below are not official pairings presented by the producer, but readings drawn from the recorded taste characteristics.

Grilled meat dishes where the tea’s tannin tightens the fatRoast duck, Thai charcoal-grilled pork (moo yang), and grilled eel (unagi kabayaki) are dishes where the tannin of black tea tightens richness.

Nut and dairy dishes that meet the honey and nut nuancePear and blue cheese salad, mango sticky rice with toasted black sesame, and walnut tofu are dishes where the tea’s aroma meets sweet honey and nut notes.

Acidic starters that meet the plum’s acidityBeetroot and goat cheese salad, som tam, and vinegared mozuku seaweed are dishes where the plum’s acidity aligns with acidity in the dish.

Gentle dishes supported by the quiet tanninCreamed poached chicken, tom kha gai, and steamed egg custard (chawanmushi) are dishes where the light ABV and gentle tannin keep delicate dishes intact.

The aroma compounds in black tea are said to combine citrus and rose- or violet-like notes with roasted character, aligning readily with honey and nut-driven ingredients. The tannin and plum acidity of this umeshu draw on both tightening fat and aligning acidity, giving it a base that meets grilled meat as well as lighter dishes.

The producer

Nakano Shuzo, shaped by the water and produce of Kitsuki

Founded in 1874, Nakano Shuzo makes sake and liqueurs in Kitsuki, Oita, drawing on local tea, ume and groundwater.

Official producer website

Read the story

CHIEBIJIN Koucha Umeshu / Black Tea Umeshu

Specifications