Bancha - Organic Japanese Green Tea
Brewing Instructions
Amount 
1 TL (gestr.-geh.)
Temperature 
70-80°
Infusions 
3
Infusion time 
30-60 sek
Kabuse Bancha is a green tea speciality made from the pruning of the tea plants after the main harvest, usually after the last harvest in summer or autumn. However, KEIKO Bancha is harvested in spring and processed as carefully as only Sencha or Kabusecha is usually processed. In spring, the leaves contain particularly high levels of theanine, which gives this unusual Bancha a particularly mild, harmonious aroma. It is light green in the cup and an ideal family and beginners green tea. In Japan Bancha is often served in restaurants.
Kabusecha
Kabusecha is a green tea for which the tea plants are shaded, thus forming a high content of chlorophyll and other active ingredients and at the same time little bitter substances. Their characteristic "shade aroma" is called "ooika".
Storage
In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer.
Ingredients
100% Kabusecha (Green Tea) from organic cultivation
Picking
Shading
Origin
Steaming
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