CHIEBIJIN Koucha Umeshu / Black Tea Umeshu
Cold-brewed local Benifuuki black tea meets Oita Nanko umeshu and brandy, layering tea tannin, sweet-tart plum and mature aromatic depth.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Black-tea umeshu
LISTEN
The story behind this bottle
Aya and Kenji start with the teacup on the cover and trace how cold-brewed Benifuuki tea from Kitsuki meets Nanko umeshu. English · approximately 7 minutes 18 seconds.
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.
Three layers: tea, ume and maturation
Tea tannin reins in the sweetness while plum acidity gives the blend lift and clarity.
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.
Question 1
Which tea cultivar is used?
- Benifuuki
- Yabukita
- Assam alone
Read the answer and explanation
Correct answer: A — Benifuuki
The tea is locally grown Benifuuki from Kitsuki.
Question 2
How is the tea extracted?
- Boiled at high temperature
- Cold-brewed at low temperature
- Distilled inside a cask
Read the answer and explanation
Correct answer: B — Cold-brewed at low temperature
The tea is extracted slowly at low temperature.
Question 3
Which spirits are combined with the tea?
- Beer and gin
- Shochu alone
- Nanko umeshu and brandy
Read the answer and explanation
Correct answer: C — Nanko umeshu and brandy
Nanko umeshu is blended with brandy and tea.
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.
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.
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.
Related stories
Only directly relevant products and Bacchus Global stories are shown.
Contact Bacchus Global for product documentation and trade information.
