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Muji Black Soybeans Tea

Black soy­beans are a rare legume nat­ive to China and at the turn of the 21st cen­tury, they became pop­u­lar as a tea in Japan. The tea is made by soak­ing roas­ted black soy­beans in boil­ing water for a few minutes. It’s not widely avail­able in Australia, so this is Muji Black Soybeans Tea.

The legume is broken up rather than whole and comes in pyr­am­id teabags.

Infusing 1 tea bag or 1.8 g in 200 ml of boil­ing water yields, the infu­sion is a trans­lu­cent brown col­our with a savoury nutty nose recall­ing kinako. Served hot, the same savoury nutty notes come through before a mel­low, clear sweet­ness emerges in the body that recalls that same clar­ity of fla­vour as sug­ar cane. The slight sweet­ness recedes in the fin­ish with the nutty notes return­ing to linger very briefly in the after­taste.

Some people eat the black soy­beans softened from soak­ing as a snack. Even as an infu­sion itself, though, it’s immensely enjoy­able and per­fect for pair­ing with sweeter Asian desserts.

This bag of Muji Black Soybeans Tea con­tained 10 tea bags or 18 g. It was pro­duced in Japan and pur­chased in Osaka, Japan in 2015.