Produced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then lightly roasted to finish the tea. A strong-roasted version is also available. This tea processing method is a folk tea called Kumano Bancha 熊野晩茶 in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha. [製法] 一番茶の頃に摘んだ生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させます。ここまでは晒青緑茶と同じ工程です。そして飲む前に焙煎をします。軽焙煎はあっさりした仕上げに重焙煎は香りと甘みが引き立つ仕上げにしています。 [特徴] 和歌山熊野では晩茶とよばれて親しまれています。茶粥にしてお漬物や干物とあわせたり薬缶で淹れたりして気軽に飲み続けられている 日常のお茶、常茶です。熟成にも向いています。当園ではその製法を受け継ぐため師匠の元へ毎年通っています。 Steeping Notes Tea: 5g. Time: 1 min. Water: 90C/195F, 200 ml. Resteep 3 times. See Yunomi.life/steep for more info. Product Info Ingredients: Green tea Harvest: Late May Cultivated without use of pesticides / synthetic fertilizers Region: Yamazoe Village, Nara
