A truly unusual black tea, combining two Japanese artisanal traditions: the care taken in tea production and the culture of Japanese whisky. Grown in Shizuoka Prefecture, the process that makes it unique is smoking with oak wood previously used for aging whisky. The leaves absorb the aromatic notes of the seasoned wood and the distillate residue, a process reminiscent of Chinese Lapsang Souchong, but with a much more refined and less aggressive character. On the palate, it is rounded and full-bodied, with a subtle smoky note that doesn't overpower the tea's natural sweetness.