Bancha

Bancha 50g

This bancha is made from tea leaves grown without the use of pesticides or fertilisers in the satoyama landscape of the Yamato Highlands in Nara.

As the rainy season arrives, fireflies begin to dance above the streams flowing through the village, while the rain nourishes the surrounding land. The large, vigorous tea leaves, grown through the warmth and rain of early summer, are harvested and carefully finished using the steamed green tea methods long practised in Yamato.

Unlike sencha made from tender spring shoots, this tea carries the gentle rustic character and quiet wildness of mature tea leaves. It offers a fresh green aroma and clean, refreshing astringency, with only a subtle roasted character that allows the natural flavour of the leaves to come through clearly.

Bancha has long been enjoyed as an everyday household tea in Japan. It is an easy and comforting tea to drink with meals, between tasks or throughout the day.

When brewed hot, it has a gentle, rustic flavour. Cold brewing brings out greater clarity and freshness, creating a clean and refreshing finish.

Hot Brew

Tea Quantity: 2g
Water Quantity: 250ml
Water Temperature: 100°C
Brewing Time: 1–3 minutes

Steps

1. Add 2g of tea leaves to the teapot.

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

3. Steep for 1–3 minutes, depending on your preferred strength.

4. Pour out every last drop and enjoy.

Cold Brew

Tea Quantity: 8g
Water Quantity: 1 litre
Brewing Time: From 1 hour

Add the tea leaves and cold water to a bottle and leave to infuse in the refrigerator. Begin tasting after 1 hour. Once the tea has reached your preferred strength, remove the leaves and enjoy chilled.

The Yamato Highlands, Nara

The Yamato Highlands lie in the mountainous area east of the Nara Basin. Surrounded by forests and satoyama landscapes, tea cultivation here has long been shaped by the changing seasons and the individual character of the land.