Meban Bancha P. Free

Super Premium 95 P.

Tamaryokucha meban from a masterful selection of rare green tea cultivars by Ota Shigeki. Grown in the top terroir of Ureshino. Grown without the use of plant protection products. 100g
Details High content of special polysaccharides (mildly sweet)
Character Pleasantly warming, robust yet calming. Fine toasted notes. Strongly yang.
Tea Garden Ota Shigeki Seicha
Terroir Iwayagawachi, Ureshino, Saga Prefecture, Japan
Harvest Between the 1st and 2nd harvests of 2023 (meban), end of April to the beginning of May
Cultivar 40% Yabukita, 40% Sayamakaori, 10% Tsuyuhikari, 10% Okumusashi, Sayamamidori and Zairai (native) blend
Elevation 140–180m above sea level
Steaming Short (asamushi, 20 seconds), special & brief high-pressure steaming
Organic Cert. Not certified: grown without the use of plant protection products according to organic standards since 1978
Laboratory Tests Radioactivity (region as of 11/2019)
Awards The tea farmer received the 2014 Nihoncha Award for his tamaryokucha kamairicha.
Grade 96/100 p. (bancha category); Super Premium
90/100 p. (tamaryokucha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€79.00 / 1kg
In stock

Tea Farm

Ota Shigeki Seicha

Ota Shigeki is a small, family-run business in its third generation, which specialises in tamaryokucha and kamairicha. They are famous for their masterful blends of rare seed varieties. In 2014, Mr. Shigeki was honoured with the Nihoncha Award, one of Japan's most prestigious tea awards. The tea fields are located in Ureshino, the region of Japan best known for tamaryokucha, and are protected by picturesque forests. No plant protection products have been used on the fields since 1978.



An especially smooth, lightly sweet and elegant Bancha with a deep and full body. Lightly malty roast notes in the finish make it wonderfully tasty. It is calming and warming, equalised and basic, yet full of power. This attractive combination comes from the selection of leaves between the first and second harvest (Meban, highest grade Bancha) and the masterful selection of rare cultivars, especially the noble Sayamakaori. Additionally, the combination is aided by the quality of cultivation and processing, as well as the special high-pressure absorption process of the tea master. 


Magatama-shaped Tamaryokucha, relatively fine, beautiful dark colour, very small stem amount.


faintly shiny, orange-yellow.



Tamaryokucha green tea, like Sencha, is gently steamed with water and twisted, not rolled, in large bamboo drums to give it the distinctive round Magatama shape. The taste is therefore similar to Sencha, and has an impressively round, full and mild aroma.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, all the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.


Brewing Guide

2 heaped teaspoons per 100–300ml water (60°C). Steep for 2 minutes. Suitable for multiple infusions.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

A special brown kyusu or dobin for bancha is ideal, as it best develops the special flavour body of this tea. Alternatively, a black tokoname kyusu with a fine ceramic strainer can be used for a rather neutral aroma.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Our recommendations

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