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Arakai Spring Flush Black 2023-24

$9.00

With qualities of a Taiwanese black tea, this Australian tea will please your palate with its smooth and malty brew   

Flavour
Wood, walnut, malt, sweet and spice

Harvest
Estate grows Yabukita, Sayama Kaori, Yutakamidori, Meirokyu, Fushin and Okumidori Japanese varietals; tea is a blend from three or more varietals. Leaves are picked using a custom bike harvester with two bicycles supporting a Kawasaki pruner

Processing
First flush after winter dormancy
Taiwanese-style
Withering – Oxidation – Rolling – Drying
Stored for 6 months to develop flavours

Elevation
580 metres

When enjoying a cuppa of Arakai Spring Flush Black expect to be amazed. This tea is harvested in early spring and stored for 6 months to develop its flavour profile. Japanese varietals growing in Australian volcanic soil and leaves processed in the Taiwanese style could only result in a unique black tea with Asian nuances and Australian character.

The robust liquor starts with smooth flavours of wood and walnut. A pleasant maltiness coats the palate with a strong finish that’s slightly sweet and spicy. You won’t find any tannins in the lingering aftertaste, but you will find yourself not wanting the flavour to end. The good news is you can infuse the leaves multiple times, as you can with all of our teas.

If you typically start your day with a black tea, try Arakai Spring Flush Black for breakfast with a baked good such as a raisin bran muffin or pancakes with maple syrup. For a savoury food pairing serve this tea with teriyaki beef stirfry.

Brewing methods

3g per 250 mls (1 cup)

First infusion: rinse leaves with 95C water for 10 seconds and discard water; infuse for 3 minutes at 95C

Additional infusions: gradually increase steeping time with each infusion

Grower’s brewing tips

Use 200ml water at 95C – 100C with approx. 5g of tea

Steep for 30 seconds – 1 minute for a sweet light infusion

Or steep 2 – 3 minutes for a rich spicy brew

Leaves can be steeped 3 to 5 times

7g (2 tsps) in 100ml Gaiwan

First infusion: rinse leaves with 95C water for 10 seconds and discard water; infuse 20-30 seconds at 95C

Second and third infusions: infuse 20-30 seconds at 95C

Additional infusions: double infusion time with each additional infusion

3g per 250mls (1 cup) of room temperature water

Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.

Learn more about the origin and terroir

Located west of the Sunshine Coast, Queensland in the Bellthorpe Range at 580 metres above sea level Arakai Tea Estate is ideally situated for producing unique and award winning Australian whole leaf teas.

The family owned and operated estate started in 1999 with growing plantation rainforest timbers and expanded in 2004 to include avocado trees. After a couple of years of looking for another crop to complement these harvests, the tea loving Collins family did a lot of research and found that the conditions were perfect for growing tea – climate, rainfall and especially soil pH.

In April 2011 they planted the first lot of 4,720 tea plants that included five Japanese varietals. They’ve expanded each year and today the garden has 11,500 plants in 2.5 acres (1 Ha), which results in 5 km of tea hedges. The rows of tea plants are in a north-south direction and the garden is completely surrounded by wind breaks from the timber plantation.

The sub-tropical climate is ideal as it’s hot, rainy and humid in the growing months, but cold enough for 4-5 months dormancy in the winter. It’s during the dormancy that the flavour develops in the leaves.

Because of Australian Bio-security measures there are very few pests or diseases present in the country, which means no pesticides or fungicides are required and there’s little stress for the plants. The rich volcanic soil (basalt derived) is at 5.5-5.6pH and is the perfect acidity for growing tea. The plants are also fed a mix of organic fertilizers and microbial inoculates to help get nitrogen into the hungry crop.

Harvesting takes place over three days and the leaves are processed for three to four days. Depending on the weather, plants are generally harvested every 5-6 weeks from early spring to mid-autumn and if a harvest goes passed its due date, the volume per row increases dramatically but quality decreases. The goal with their 1Ha tea garden is 1,000kg of dried leaf in a season (5,000kg green leaf) split over five to six harvests.

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