Roasted Bancha

Bancha. This tea is picked later in year between summer and Autumn, and may have been considered a cheaper tea when compared to Sencha with its larger leaves and later picking. However, as with many teas, its distinctive flavour has caused it to be a much loved tea. Available in both roasted and unroasted forms, this roasted version carries less caffeine but still retains a distinct roasted note. I stocked this to add another tea to the line up that goes well with light meals. Whereas other roasted teas I stock, such as Houjicha and Kukicha are more suitable with sweets, they may overpower lighter bites with their strong flavour. It's also another suitable low-caffeine daily drinker. 

Brewing Parameters:

4-6 grams of tea using 95 degree water, suitable for gong fu brewing and in larger pots.

Brew for 30 seconds gong fu style, up to 5 times, adding 15 seconds to each brew thereafter.

Brew up to 2 times in a larger pot of around 350ml or up to 4 times in a kyuzu.

Please note you can experiment with this according to your own taste.

Origin: Japan