Bancha Rarities

Kamairicha are Japanese green teas that, unlike classic steamed Sencha, are pan-fired to halt oxidation, similar to Chinese green teas. The distinctive feature of the Kumano style practised on our farm lies in the sun-drying (tenpi-boshi 天日干し) that takes place after roasting and rolling, carried out in 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 living in the Kumano region for their own daily use. The sun-drying imparts a unique, deep sweetness and a wonderfully soft texture to the infusion.

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.