This is the Ocha no Igeta Muscat Rooibos Tea.
The dry leaf was presented in a pyramid tea bag, featuring red rooibos scented with muscat grape.
Prepared using one tea bag in 200 mL of water at 90°C for 2.5 minutes, the infusion presented with a transparent red hue and medium clarity. Aroma opened with sweet muscat notes, supported by the earthy character of red rooibos in the background. The tea could also be cold brewed using 350 mL of water for approximately two hours.
Initial contact delivered delicate floral muscat notes with restrained sweetness, carried through a light-medium body. The grape character provided an immediate aromatic lift without overwhelming the base tea. Through the mid-palate, the earthy profile of the red rooibos developed, bringing gentle woody notes and natural malt-like sweetness. Body remained smooth and rounded throughout, avoiding the dryness or astringency often associated with conventional tea infusions. The muscat remained present as a fragrant accent, contributing subtle fruitiness rather than overt grape flavour. Towards the finish, the rooibos assumed greater prominence as the muscat gradually receded. The combination produced a lingering earthy sweetness, with the fruit notes continuing to provide a light aromatic lift. Aftertaste carried soft rooibos notes that persisted briefly before resolving cleanly.
Overall, a flavoured rooibos tea with a converging flavour progression between sweet muscat aromatics and earthy rooibos, supported by a smooth, integrated mouthfeel and clean finish.
This Ocha no Igeta Muscat Rooibos Tea contained 6 g (2 g x 3 tea bags). The tea was sourced from South Africa, packaged in Japan and purchased in Sendai, Japan in 2024.