Single Estate
Tsukigase, Nara, Japan.
Blend
Various cultivars
Roasted Tea
Organic bancha / hojicha.
New Harvest
Throughout 2023.
About Bancha
Bancha employs that more fully-grown tea-leaf which is too mature, and has therefore become too bitter, for use in producing high-quality sencha, and is harvested later; such leaf is first processed just as for sencha – by means of a combination of steaming, rolling and drying – but is then stored until it is required, whereupon it is roasted immediately before packaging and shipping.
This treatment not only alters and improves flavor; it also breaks down caffeine content; and, as a result, bancha may justly be recommended as not only a satisfyingly-uncloying daytime thirst-quencher, but also a soothing nightcap.
About the manufacturer
Born on 17 May 1974 as the 17th heir to the Iwata family in Tsukigase, Nara prefecture. Graduated from Tokyo University Of Agriculture. Resigned as an office worker to continue the family farm in 2001.
The Culture of the Tea Mountains
Over the past few years, the abandonment of taxing-to-cultivate tea-plantations long situated on the slanted slopes of Nara’s tea-mountains has increased.
The Tea Mountains are a quintessential embodiment of childhood in that particular part of the Nara countryside and an essential characteristic of the traditional landscape of the farm villages.
Due not only to the contribution of the Tea Mountains to agricultural society, but also to their public appeal and their versatility, their cultural value is perceived as being great.
More so recently, many farmers suffer from harm inflicted by wild boars, deer and other wild animals. It is believed that the abandonment of cultivation is one of the main reasons for this to happen.
The producer states that with what is within his power, he will aim to protect and maintain the Culture of the Tea Mountains in Nara.
Brewing guidelines
Suggested measurements for a large batch.
Amount of tea
10g
Water temperature
Boiling hot
Water amount
1L
Steeping duration
1~2 min
Suggested no. of infusions: [1]
Additional comments:
Boil water in a large kettle. Once the water has come to a boil, turn off the fire and insert the tea leaf.
Let it steep for approximately 1 to 2 minutes before extracting the tea.
Transfer the brew to another teapot through a sieve to extract the tea leaf from the tea to prevent further steeping.
Use approximately 10g of tea leaf for 1 litre of tea.
Making a larger batch at once will easily get you through the day.
Use approximately 20g (or one handfull of tea) for 2 to 3 litres.
Additional impressions:
Toasty flavour; Nutty feel; Anise spicy; Distant earthy cedar wood aroma.
【Bancha】Organic Mountain-grown Roasted Bancha 50g
$10.00
Availability: In stock
Tine (verified owner) –
Bancha is one of my favorite tea’s, because it is so nice and soft, but still very tastefull. You can even drink it in the evening.. the perfect tea for me!
Robert (mcrdotcom) –
This was my first roasted bancha experience! As a fan of high fired oolong teas, I felt like this was always going to end well for me. Upon opening the bag I thought perhaps the tea was badly roasted, as the smell was intensely of the roast, but boy was I wrong. Upon brewing using the recommended parameters, I was greeted by a smooth, sweet, savoury tea with typical hints caramel and vanilla one would expect from a decent roasted tea. Perfect for drinking in the evenings, I have started having it while I read at night before bed, as it is perfect for a large mug!
Eugenia –
This is the best roasted green tea I have ever had. It is incredibly sweet in smell and taste. It has the capacity for many resteeps as well. Definitely a unique experience and worth buying a full portion.
Amanda Freeman –
Tasting this tea is a real treat, gentle sweet toasted bread blend with black walnuts and cedar wood with a thick and supple mouthfeel. The sweetness is subtle, being similar to very light molasses, this compliments the woody and ever so gentle smokiness that is more the ghost of a fire than actual smokiness. I have always found it hard to accurately describe the transient moment between roasted taste and smoke, it is immensely subtle and not adequately described by either note alone. It is one of those notes that my brain does not register as a taste but more an experience as it draws on many happy memories of autumnal romps and late summer nights. Speaking of summer, this tea is amazing cold steeped, bringing the natural sweetness to the forefront and just being so refreshing and roasted. When I was younger I would frequent the local international market and stock up on imported bottled of Japanese iced tea, my favorite was always the roasted, and having it made from a very quality and rich tea makes it infinitely better.
Richard Panse (verified owner) –
Very tasty Bancha with a hint of coffee flavor without the bitterness. I’ve been drinking this tea with shaved ginger during the day and I get two to three good steepings out of it. I love the fact that it is tasty and low in caffeine.