Bancha
The mild, alkaline-mineral classic green tea from Japan – a favourite in macrobiotics, and also suitable for the evening. Traditionally made from coarser leaves of later harvests, ranging from the rare Kariban harvest to the premium quality (Meban) of the early mid-harvest between the first and second pickings – as expressive as a Sencha, yet pleasantly mild and low in caffeine. Sourced directly from the tea farm in Japan and laboratory tested.
Sun Dried Kamairicha
Kamairicha are Japanese green teas that, unlike classic steamed Sencha, are pan-fired to stop oxidation, similar to Chinese green teas. The unique feature of the "Kumano" style practised on our farm is the sun-drying (tenpi-boshi 天日干し) carried out after roasting and rolling, using a greenhouse built specifically for this purpose. This tea is also known as "Kumano Bancha" (熊野番茶) and was traditionally produced by families in the Kumano region for their own daily use. Sun-drying imparts a uniquely deep sweetness and a wonderfully soft texture to the infusion.
Hakkocha
Fermented teas from Japan are absolute rarities, and even within Japan their recognition remains largely limited to the regions where they are produced. For Kancha (寒茶), meaning “cold tea” or “winter tea”, whole tea branches are steamed in a wooden vat over a wood fire and then dried in the crisp winter air. Goishicha is a special tea from Shikoku that undergoes a double fermentation (both aerobic and anaerobic) before being pressed, sun-dried and cut into small squares.
Bancha Tea Bags
Our organic Kaori bancha in extra large pyramid tea bags for a convenient cup of tea.
