Compare teas

Style: Roasted Green Origin: Japan Description: The second flush harvest of tea in Japan is often called Bancha, or ‘Last Tea.’ These tea leaves are less delicate than those plucked in the Spring for use in pure steamed teas like Sencha. In this case, the Bancha leaves are produced pesticide-free and steamed as they would usually be, with the additional step of being roasted with first flush stems, becoming a Houjicha. The resulting cup steeps to a warm clear amber. Tasting Notes: A gentle sweetly roasted flavour, reminiscent of warm bread with a soft and refreshing grassy depth that lingers comfortably on the palate. The full bodied richness pairs with the crisp freshness of the bancha leaves. The nose is toasty with a sweet tamarind aroma. The second steep evolves into a more refreshing, toasted and grassy profile with clarity and little to no astringency. Brewing Instructions: 3-5g per cup. 95ºC water. Steep 1.5-2 minutes.