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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Delicate toasty, mild aroma without bitterness and with low caffeine content.
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The "Catechin tea" from the autumn picking with a high content of the catechin EGCG3 with low...
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Hojicha is a roasted green tea with a low caffeine content. With its pleasant roasted note, it is...
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An exquisite fully shaded tea with an unusual green colour and a sweet-spicy aroma that lingers...
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Kabuse No. 2 is a lively green Kabusecha from the June harvest. It is fully aromatic and in the...
Kabuse No. 1 is the prime tea of the first main picking in May. It has a full, lively aroma and a...
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An exciting interplay of rich mossy-earthy aromas as well as tangy-green facets that lingers on...
The "Catechin tea" from the 2nd picking with a particularly high content of the catechin EGCG3 as...
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