Aged for three years to enrich its taste and increase health benefits.
The aging process renders this tea remarkably mild to digest and low in caffeine.
Exceptionally smooth, everyday tea. Popular in Macrobiotics diet.
Single-estate (not blended). Grown, harvested and processed by traditional farmers in lush green highlands of Kyushu island in Southern Japan.
Net Weight: 80 grams
Product of Japan
Type: Loose Leaf Green Tea
Variety: Aged Bancha (San-Nen-Bancha)
Region: Hinokage, Kyushu island, Japan
Color: Reddish Brown
Flavor: Very smooth, slightly roasty
This tea is among the easiest to prepare Japanese green teas. All you have to do is remember a few basic steps:
1 - Add Tea to Teapot
One teaspoonful per cup is sufficient (2-3 grams per 120 ml.) This is approximately about a rounded teaspoon. However, you may adjust the amount depending on your own taste.
2 - Add Near-boiling Water to Teapot, and Brew
You will be pouring enough water for the number of cups you wish to prepare (about 120 ml per cup.) So, if you want to prepare 2 cups of tea, then pour 2 cups of water, not more!
Close the lid of the teapot. Let the tea brew for about 2 minutes (except for Konacha. About one minute will do.) You may adjust the time for what suits your palate best. DO NOT stir, shake or mix the tea while brewing.
3 - Serve and Enjoy!
Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. Japanese firmly believe that the last drop of tea determines its taste as a whole!
You can add hot water again to the teapot for a second, or even a third brewing.
If your tap water tastes bad, then so probably will your tea, regardless of its quality!
You should use fresh, good quality water without a lot of minerals (but not distilled water) to get the best flavor out of your tea. If using tap water, let it run cold for at least 10 seconds before using it.
Japanese green teas (and indeed all teas,) should be prepared in kettles made from a material that is as non-reactive as possible. The material your kettle is made of can chemically react with water, and cause contamination.
Aluminum kettles should definitely to be avoided. Aluminum is a reactive material which has been proven to cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.
Posted by Steven Gonzálvez on 21st Oct 2013
I get this tea in my workplace. I thought it was a type of hojicha, although I did notice a milder taste than hojicha. Today I learnt it is not hojicha at all, but San Nen Bancha. Being organic and taking three years to produce, I can believe it is more expensive and allegedly healthier than hojicha. But I prefer hojicha, or genmaicha, or any good sencha to this tea. The taste is just too mild for me. But then, Japanese foods are often very mild (if we leave out wasabi, obviously!) so this tea is also very representative of Japan (although not anywhere near as emblematic as matcha, which for some reason almost nobody makes nowadays). Generally I don't recommend it because I just prefer my tea to be more assertive than this. It is definitely better when served iced and it could be just what is needed if you are looking for a tea you can give to hyperactive children or anyone who must stay off the caffeine.
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