The large leaves of this aged black tea emit a distinct aroma of dark chocolate and freshly baked pastries. This fragrant bread-like scent only gets stronger when inserted into a warm teapot which releases its aroma more strongly. The tea expresses throughout its lifespan a whole array of barley and wheat like scents, supported by a prominent cacao sweetness. If it is the ageing that has brought these aromas out or not can’t be said, but it has surely become a very mature and heartwarming tea. And when infused, a puerh-like earthiness can be distinguished from the wet leaf. Overall fruity and sweet in its flavor.
The Yamanami cultivar was selected from seed-grown bushes from seeds brought back to Japan from Hubei province in China. The cultivar was registered as number 27 on the cultivar list in 1965. It is mainly favored for its qualities as a good cultivar for the manufacturing of pan-fired teas, and has a good yield, with strong resistance against frost and diseases.
・Origin: Gokase, Miyazaki, Japan (single estate).
・Farmer: Yōichi Kōrogi.
・Cultivar: Yamanami cultivar.
・Harvest: Spring, 2018.
・Type: Wakōcha black tea / loose leaf.
・Amount of tea ：4~5g
・Steep duration：90 sec.
Suggested no. of infusions: 
Don’t hesitate to enjoy the aromas of the dry leaf before brewing to savor the tea’s unique scents. Also warm the tealeaf in a pre-heated teapot before adding water and savor the scent. Taking these steps helps to build anticipation towards savoring the brew. After brewing, smell the wet leaf first and experience how the fragrance differences between the dry-cold, dry-warm, and wet stages of the same leaf.
I suggest a slightly longer (90 sec) duration for the first brew to release enough of its flavor and aroma. For the second brew I tend to take 2 minutes. Even though the steeping durations are rather long, the tea will continue releasing aroma for several more steepings. Try to experiment with it and see how many brews you get out of this tea.