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
President at Tsukigase Kenkō Chaen
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.
Suggested measurements for a large batch.
Suggested no. of infusions: 
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.
Toasty flavour; Nutty feel; Anise spicy; Distant earthy cedar wood aroma.
【Bancha】Organic Mountain-grown Roasted Bancha 50g
Availability: In stock