Brewing Guide
3 rounded teaspoons (approx. 7g), 60 °C, 100–300 ml, steep for 2 minutes.
This yields a particularly gentle infusion that preserves valuable amino acids and vitamin C, while remaining mild in bitterness. Suitable for up to four further infusions, each with a steeping time of 10–30 seconds (we recommend increasing the temperature to 70–80 °C for subsequent infusions).
Alternatively, the following preparation methods may be used:
• 70 °C, 1.5 min: A balance of fresh and deep notes, intense, slightly bitter, brings out the catechins and caffeine (a balance of relaxing and revitalising)
• 80 °C, 1 min: Umami and sweetness in the background, deep grassy notes, pleasantly hot drinking temperature, moderate bitterness, emphasises the catechins and caffeine (more invigorating)
Packaging
Packed in a particularly high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation.
Recommended Teapot
Ideal for this tea is a special brown Kyusu or Dobin for Bancha, which brings out the tea’s distinctive body and depth of flavour particularly well. Alternatively, a black Tokoname Kyusu with a fine ceramic filter is an excellent choice for a more neutral flavour.
