Our range of teas was born from the collaboration with Julien, who is based 5 km from our workshop, and who specializes in importing exceptional Japanese teas.
Just like our Binchotans, these teas are imported by Julien directly from the artisans (producers for 4th generation in Uji, Shizuoka, and Kagoshima). They are sourced from the plot to the cup.
Here we offer you Bancha green tea, a tea widely consumed in Japan. Harvested in summer, its mature leaves reveal a remarkably sweet, herbaceous brew, naturally low in caffeine to accompany you throughout the day.
Comforting, very smooth and without any bitterness, it can be enjoyed at any time of day, and especially after meals.
Rich in tannins and thirst-quenching, this green tea has a reputation for aiding digestion.
It can be used both hot and cold.
The Bancha green tea (番茶 "late tea") used in its preparation is very popular in Japan. It is the latest tea harvested, after the Sencha harvest (in late summer or autumn).
This late harvest influences the size of the leaves, which are larger and darker than those of other varieties. Because the harvest is late, the leaves are also more mature. They have a woody aroma, but their flavor remains light and they are not bitter.
After harvesting, the leaves are steamed to stop oxidation and therefore the bitterness of the tea, then they are dried.
THE PRODUCTION OF BANCHA TEA:
This tea is entirely made in Japan:
- Harvesting (Tekisai) : This takes place between the end of summer and October. The leaves are sorted to remove the
- Steaming (Josei) : the leaves are steamed, which stops their oxidation (unlike Chinese teas which are roasted). This traditional Japanese method preserves the chlorophyll and the green color of the tea.
- Drying (Tencha) : the steamed leaves are then dried at low temperature (<50 °C).
Ingredients : Bancha green tea,
Origin: Japan
Organic certification: no
Packaging : 50 gram loose leaf tea bag (enough for 20 to 40 cups, as it can be infused twice)
Quantity per cup: 2.5 grams
Water temperature: 85°C
Infusion time: 2 to 3 minutes
Storage: 2 years after opening
