Duck Shit Oolong

Deep in the misty mountains of Shimada, tea artisan Matsumoto-san revives an age-old technique with an unexpected twist—using cinnamon wood to smoke his black tea. This method, rooted in Japan’s reverence for craftsmanship, mirrors ancient smoking traditions used to preserve and enrich flavors. Unlike Lapsang Souchong’s pinewood smokiness, this tea carries a softer, more nuanced depth—where fragrant cinnamon bark infuses the leaves with a natural warmth, without a trace of artificial flavoring.

The tea itself is cultivated through Chagusaba, a UNESCO-recognized traditional method where grasslands are carefully maintained around the tea fields. The dried grass is used both as mulch and shading, enriching the soil while promoting sustainability. Once harvested, the leaves are withered, rolled, and oxidized before undergoing a slow smoking process over cinnamon wood, allowing the delicate spice notes to meld into the tea’s body. The result is an intricate, incense-like smokiness that intertwines with whispers of warming spice—perfect for slow, contemplative sipping on crisp evenings.