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Arakai Estate 2016 Premium Black

Black Tea from Australia

We are delighted to have in stock Arakai Estate’s Premium Black tea.

Regular price

We are delighted to have in stock Arakai Estate’s Premium Black tea. Arakai Estate teas are well-known for their exceptional teas having won international awards for some of their Spring Flush teas

Harvested and blended from late Spring, Summer and Autumn harvests. This results in a semi-sweet tea with malty notes of spice and wood.

Arakai Estate Premium Black tea makes a great choice for a single-estate breakfast tea but can be enjoyed at any time of the day and we won’t be surprised if this black tea doesn’t become the staple black tea in your cupboard.

Origin: Bellthorpe, QLD, Australia

Flavour profile: Malt | Spice | Wood

Harvest: Blended from late Spring (September) 2016, Summer and Autumn harvests.

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 Premium Black is deliciously rounded and malty. This aromatic black tea has notes of cinnamon, wood and red berry that combine to produce a lingering semi-sweet finish.

Arakai Estate 2016 Premium Black pairs well with most breakfast foods, bread and buttery desserts. Try this tea with avocado on toast or with a sweet & savoury seed mix.

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

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

Liquor colour: Brilliant red.

Brewing & Storage

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

Brewing Method Amount Temperature Time Infusions
Western 2-3g / 150mL 95˚C-100˚C 2-3 min 2-3
Gong Fu Cha 4-6g / 150mL 95˚C-100˚C First brew: 35s Subsequent: 50-80s 4-5