This curious Tosa-bancha, which may remind you of a hojicha, is drunk mainly in Kochi city (located in Shikoku island). It also contains roasted shore beans and is characterized by its aroma. In Japanese cuisine, this tea will go quite well with grilled fish, and the combination of a grilled fish set meal and bancha at Tosa's drive-in is one of our favorite combinations. This bancha is also recommended to make ochazuke (i.e., a simple Japanese dish made by pouring tea, dashi, or hot water over cooked rice). We are sure it will accompany cuisines which are not Japanese, and of course, you can enjoy it on its own! Production of the bancha green tea leaves for Tosa Bancha Autumn harvested leaves are steamed Pounded to soften Massaged to soften further Tumbled to soften further Dried Finally they are blended with kishimame, an herb common throughout Japan with various names Images from the Kochi Prefecture website Steeping Info Tea: 3 grams Time: 30-60 seconds Water temperature: 100C/212F degrees Water amount: 200 - 400 ml Product Info Name: Tosa Bancha Japanese name: 土佐番茶 Ingredients: Green tea leaves and Chamaecrista nomame Region: Kochi prefecture Vendor Info Name: Furyu Bancha Specialty Shop Type: Tea shop Owner: Nobuhiko Ikematsu, Bancha specialist Established: 2010 Location: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (Google Map) About Bancha Specialty Shop Furyu Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.
