A standard bancha from the Kurihara family who grow and process tea in the mountains of southern Japan. Based in Yabe-mura (population 1000), the Kurihara brothers are 4th generation tea farmers growing tea leaves under the tutelage of their father who is now a respected councilman in Yame City. Bancha tea is known for its strong astringency. Usually produced in the summer and autumn, it is exposed to sunlight during cultivation and the leaves are allowed to grow large. The result is a tea leaf that his proportionately heavy in catechin antioxidants while relatively low in caffeine (though not caffeine free). The name of this bancha is Yamabiko (山彦), a mountain god or spirit in Japanese folklore, and the sound of a delayed echo in the pristine mountain forest. Written 幽谷響, the sound is thought to be the answering voice of a tree spirit. See Wikipedia.) Yamecha, is one of the most famous teas in Japan along with Ujicha from Kyoto and Shizuokacha from Shizuoka. Steeping Info Tea: 3-5 grams. Time: 60 sec. Water: 70-80C/160-180F, 200 ml. Resteep 2-3 times. Steeping Techniques for steeping techniques Product Info Name: Bancha, Yamabiko Ingredients: Green tea Region: Yabemura, Yame City, Fukuoka Notes: Machine harvested Vendor Info Name: Kurihara Seicha Ltd. (Kippei, Yuji, and Akio Kurihara (Father and sons)) Type: Tea farm and factory, family business. Location: 4236 Kita Yabe, Yabe-mura, Yame-shi, Fukuoka Prefecture 834-1401, JAPAN Size: About 3 hectares Altitude: 300 - 700 meters
