While cultivation from cuttings guarantees the genetic stability of a given cultivar, growth from seed usually results in a small degree of spontaneous, natural and therefore random hybridization: even closely-neighboring bushes may develop slightly different characteristics. As a result, the flavor and aroma of a tea obtained in this way is characterized by both an amplitude and a complexity not to be discerned in cutting-grown teas.
Bancha in general is considered as the regular house tea, available in a standard Japanese household. This tea lends itself to consumption at any given time of day and may be prepared in larger volumes at once, for batch that lasts the whole day. However, when mentioning bancha to a Japanese person, depending on the region they grew up, the word “bancha” may have a different connotation.
Bancha is generally perceived as a low grade and low cost tea, and is thus considered of lesser quality and flavor. Due to this conception, bancha has lost a lot of it's charm as a potential high-standard tea. I believe that bancha, when considered as a tea family in itself, has just as much potential, flavor and variation as any class of sencha, gyokuro or any other tea. I believe that bancha makes the perfect tea for your everyday enjoyment. Here’s why.
We, at The Tea Crane see 2016 as a year full of potential, joy, health and most of all peace of mind. Leaving a hectic and swift 2015 behind, we see keywords as "slow life", "relaxation", "spirituality", "friendship" and "peace" appear on the agenda for 2016.
We hope that our beliefs and passion may be shared by all our customers and everyone else in the world and let exchanging a cup of tea be our way of creating harmony for world peace.
What? a golden tea? That was indeed my reaction when I first encountered this tea. I guessed that it was possibly a referral to the gold standard, as the price label that comes attached to the tea is quite high. But it was more! The tea leaves itself are a bright shiny golden color, and with it's narrow shaped, tightly rolled needle shaped leaves, it very well resembles the needles of a hay stack. Or better said, a beautiful head of blonde hairs shimmering in the evening sun.
Did you know that (in fewer quantities however) Japan also produces black tea? Some of them are produced with cultivars that are more often used for the production of green tea only, and result in a surprisingly fresh and smooth aroma; others are made with breeds created in Japan with the specific purpose to produce black tea. Those breeds usually originate from Chinese, Indian and Japanese species and were carefully selected at Japanese research centers where each tree is tested and evaluated for it's sturdiness, leaf size, resistances, and much more; all to create the most delicious black tea.
The organic matcha that we offer at The Tea Crane, is the embodiment of above mentioned practices and beliefs, as it is produced relying solely on traditional and orthodox manufacturing methods; consequently bringing us closer to the authentic flavors and aromas of matcha as it has been enjoyed by it's earliest consumers.
It should be plainly acknowledged that the advent of chemical-additive-based agricultural technology has largely corrupted the cultivation of tea – and, along with that, to no lesser an extent have the palates of most habitual consumers of Japanese tea become equally corrupt.
Read here why The Tea Crane chooses for organic tea instead.