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Organic Aki Bancha

 

Bancha is an unusually divisive Japanese tea, praised by some, disliked by others. It is usually rather an everyday tea, a bit more intense than its more well-known brethren such as Sencha, but this very green and mildly acidic Bancha from the aromatic autumnal harvest (Aki) is a good choice for first-time drinkers as well as the connoisseur.

While spring harvests tend to be more floral, here one tastes more savoury notes of bamboo, camomile, and cucumber, by the third infusion even recalling the profile of Anxi Tieguanyin—nevertheless, altering the steeping temperature and time can yield other, unexpected flavours, and experimentation will reward the curious...

  • ORIGIN:  Kagoshima, Japan
  • MEANING:  Autumn (Aki) common tea (bancha)
  • HARVEST TIME:  Autumn 2017
  • TASTE:  Seetang, bamboo, chamomile


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 2-3 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 4 infusions: 60, 60, 90 sec

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.

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