Three-Year Bancha 50g

This bancha is made from mature tea plants grown for more than three years.

Unlike teas made mainly from young spring shoots, the mature leaves and branches are harvested during the coldest part of winter. They are then slowly roasted over a wood fire using firewood from the forest.

The long-grown leaves give the tea a calm, earthy character, while the wood-fire roasting brings out a soft roasted aroma and rounded sweetness. Its flavour is deep yet gentle, becoming smoother and more mellow with time.

It is a quiet and comforting tea, full of the natural warmth and depth of the satoyama landscape.

How to brew

Quick Brew

Tea: 1 heaped tablespoon (approximately 3–5g)
Water: 250ml
Temperature: 100°C

1. Add the tea to a teapot.

2. Pour 250ml of freshly boiled water over the tea.

3. Leave it to infuse until it reaches your preferred strength.

4. Strain completely and enjoy.

Simmered Brew

Tea: 8–10g
Water: 1 litre
Time: 10–20 minutes

1. Add the tea and cold water to a kettle.

2. Bring the water to a boil.

3. Reduce the heat and simmer gently for 10–20 minutes.

4. Strain and enjoy.

Leaving the tea in the kettle for a little longer will give it an even softer and more rounded flavour.

Thermos Brew

Tea: 3g
Water: 500ml
Temperature: 100°C
Time: 2 hours

Add the tea to a thermos and fill it with freshly boiled water. Close the lid and leave it to infuse for approximately 2 hours.

The long infusion slowly brings out the tea’s mellow sweetness and deep roasted character.

Umesho Bancha

Add a little grated ginger or ginger powder to the brewed tea, followed by a small amount of umeboshi paste and a dash of soy sauce.

Stir well and enjoy it like a light, warming broth.

Origin
Nara, Japan 

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