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Japan Bancha
Japan Bancha is harvested in early May, shortly after the first plucking. After harvesting, the slightly larger leaves wilt in the refrigerator until the next morning, when they are processed. The tea leaves are not rolled into needles, but folded flat.
This bancha is characterized by its floral fragrance with a strong undertone. The floral fragrance becomes more and more prominent with each infusion. The tea can be infused up to 5 times, and subsequent infusions are almost reminiscent of an oolong.
Preparation
Ingredients: Green tea
The Japan Bancha it is harvested at the beginning of May, shortly after the first picking. The tea leaves are not rolled into needles, but folded flat. Because of the relatively large leaves, the tea can be brewed more frequently and hotter than other varieties of Japanese green tea.
100% natural - no added flavors
Exclusive green tea in exceptional quality and with an unmistakable taste.
Ideally, this loose green tea should be brewed in a teapot with a tea strainer or a kyusu (Japanese teapot). The infusion temperature should be around 80°C and the infusion time around 60-80 seconds. The tea can be infused several times and we recommend reducing the infusion time to 20 seconds. These are recommendations, and the preparation can, of course, be adapted to your own needs.
The tea is packaged in flavor-safe doypacks, which are ideal for tea storage. Thanks to the zipper mechanism, the refill can be resealed. It is advisable to press the air out of the bag when closing and store the tea in a cool place so that it stays fresh for longer.
For products marked as international, the sales contract is concluded with Naty Shop LTD (UK), Company No. 16372563. Check the official registration on Companies House: Company Profile.
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