Japan is home to stunning folk tea tea traditions that are seldom shared beyond their origin. This is the case of Izumo Bancha (出雲番茶), created by local entrepreneur Oka Masaaki (岡 正明) in the Showa era. The base for this tea is Izumo's style of Hirabancha (平番茶): yabukita leaves harvested in Autumn, lightly steamed and roasted. Oka San adds a herbal tisane called Kawara Ketsume (河原決明), usually grown and enjoyed by grannies all over Japan. The Latin name of this 'bean bush' is Chamaecrista nomame. Tasting experience: this tea is a poster child for an after dinner brew at a Japanese grandma's home: gentle, very flavourful and relaxing. Expect notes of sunflower seeds and toasted barley. Cool Fact: National Geographic calls Shimane "Japan's Best Kept Secret". This is also true when talking about tea! Origin: Izumo, Shimane | 35.3° N 132.8° E Brewing Method: 4g / 240ml / 100°C / 60" (5 steeps) View this post on Instagram A post shared by O5 RARE TEA + KOMBUCHA BAR (@o5tea) GROWER: Yuta Oka San, who left a TV production job in Tokyo to revive his great grandparents' tea business in Izumo. Oka San was awarded the top prize in the 69th (2022) edition of Japan's National Tea Judging Skills Competition (第69回全国茶審査技術競技大会 優勝報告); aged only 36, he is the first competitor from Shimane and one of the youngest to ever win this award. IZUMO, AN UNLIKELY ORIGIN: If you Wikipedia Izumo, you will learn about famous soba noodles, Japan’s oldest Shinto shrine and the country’s most ancient stone age tools; you will read nothing about tea. There is, however, a history of tea production in the region. In the early 20th century, Oka San’s family grew tea in Izumo (see B&W pictures); their business fizzled in the post war years, and the family only made tea for personal consumption. In 2006 Oka San decided to start growing tea commercially in Izumo, In 2010, he got the first decent harvest; by 2022, the Oka family is again producing some outstanding leads.
