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Arakai Estate 2016 Black Spring Flush

Black Tea from Australia

We are delighted to have in stock a small quantity of Arakai Estate’s 2016 Black Spring Flush tea.

Regular price

We are delighted to have in stock a small quantity of Arakai Estate’s 2016 Black Spring Flush tea. This tea was the winner of the Best Australian Black Tea and Best Australasian Black Tea at the 2017 Golden Leaf Awards and is certain to impress.

Arakai Estate’s 2016/17 Premium Black Spring Flush tea is harvested from the first growth from tea bushes that have been dormant over winter. This results in an incredibly sweet tea that has a soothing malt, spice and woodsy profile and a subtle floral bouquet. This black tea exhibits no bitterness or astringency.

Origin: Bellthorpe, QLD, Australia

Flavour profile: Malt | Spice | Wood

Processing: Arakai Estate utilise a unique range of Chinese and Taiwanese processing techniques that result in a longer withering process, more commonly associated with the finishing of oolong teas. This is evidenced in the unfurling wet leaves that have beautiful shades of red and brown along the edges of the leaf.

Harvest: Spring (September) 2016

Cultivar: The majority of the plantation is made up of Japanese varietals; Yabukita & Sayamakaori with smaller numbers of Meirokyu, Yutakamidori, Fushin & Okumidori.

Tea Master: Brendon Collins

Arakai Estate is located in the beautiful Conondale Ranges in South-East Queensland. Bellthorpe has a mild, subtropical climate, with high rainfall and fertile, slightly acidic soil perfectly suited to growing the Japanese tea cultivars. Cooler temperatures are experienced overnight and during the winter.

Elevation: 500m – 600m

Arakai Estate 2016 Black Spring Flush is deliciously smooth and malty. This aromatic black tea has a vanilla and woodsy aroma that combine to produce a lingering sweet finish.

Arakai Estate 2016 Black Spring Flush pairs well with most breakfast foods, breads and buttery desserts. Whilst we thoroughly recommend this tea on its own you could try it with a spiced butter shortbread.

Leaf appearance: Tippy, long elongated leaf with dark brown-black appearance.

Aroma: Notes of vanilla and malt with a subtle woodsy-floral bouquet creating a sweet aroma.

Liquor colour: Brilliant red with orange appearance around the rim.

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

Brewing Method Amount Temperature Time Infusions
Western 2-3g / 150mL 80˚C-85˚C 2-3 min 2-3
Gong Fu Cha 4-6g / 150mL 80˚C-85˚C First brew: 35s Subsequent: 50-80s 4-5