Temps d'infusion
1–3 min
Recommandé
Infusions
2
Recommandé
Température de l'eau
80°C
Recommandé
Dosage de feuilles
—
Oxydation
—
Caféine
medium
Habituel
Notes de dégustation
Le vendeur indique
ÉrableFruits secsCacahuèteTorréfié
Aperçu
Best pick • solid green choice
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
This roasted green tea is extremely popular in Japan, and increasingly so in the West. Made from bancha tea stems and leaves, it’s lower in caffeine (due to the low proportion of leaves) with a deep nutty taste, and it pairs well with many cuisines. Originally produced in Kyoto, this style of tea was first introduced in the 1920s. Because of the roast, it’s less sensitive to oversteeping than other green teas; its heavier flavor and maple sap sweetness offer a different perspective on the category. Country: JapanRegion: UjiTasting Notes: roasty, peanut, maple sapHarvest Season: Spring 2022