Japanese unshaded Bancha Tea

Bancha Tea

Japanese Bancha teas: Spring Bancha, Houjicha and Kyobancha

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  • Japanese Spring Bancha Tea

    Bancha Haru Green Tea

    4,8015,80

    Bancha Haru (“Bancha of Spring”) is an unshaded green tea picked in very early spring (prevernal) coming from the prefecture of Kagoshima in the south of Japan. The early spring character and the careful processing in a way that otherwise only Sencha-, Kabusecha- and Gyokuro teas are subjected to, are elevating this Bancha tea in terms of quality and taste taste way above the level of typical late summer or autumn Banchas.

    For more information and illustration, please refer to the detailed product description below.

  • Hojicha Kiniro: summer Bancha tea roasted after green processing

    Hojicha Kiniro Roasted Green Tea

    6,9023,90

    Hojicha Kiniro (jap. Hōjicha Kiniro 焙じ茶 = „Rösttee“; „kiniro” = “golden color“) is an (unshaded) Bancha tea picked after the first Sencha harvest in June that after its processing to a green tea is subjected to an intensive roasting process. It comes from the region of Wazuka, located in central Japan, near the cities of Kyoto and Osaka. The special roasting method produces an very special Japanese tea that is characterized by its spicy roast aroma, notes of well-seasoned hard woods as well as a comparably low caffeine content.

    For more information and illustration, please refer to the detailed product description below.