Shimada Whisky (Smoked)

Here's a Japanese rarity: a smoked black tea. It originates from Shimada in Shizuoka prefecture. Environment and health-conscious, the producer, Mr Matsumoto, uses an ancestral method of ecological fertilisation for his gardens, the Chagusaba.

Inspired by the classic Chinese Lapsang Souchong tea, the result is more delicate and aromatic, closer to the taste of a good Scotch. This is also due to the fact that the leaves are smoked for between 6 and 8 hours using wood chips from Japanese whisky barrels.

The liquor boasts a rich texture and powerful sweet peaty flavours. The tea is particularly smooth, without bitterness and has a pleasant tangy finish.

An excellent option for alcohol-free food pairings.