Style: Roasted Green
Description: The second flush harvest of tea in Japan is often called Bancha, or ‘Last Tea.’ These tea leaves are less delicate than those plucked in the Spring for use in pure steamed teas like Sencha. In this case, the Bancha is steamed as it would usually be, with the additional step of being roasted with some twigs and leaf stems, becoming a Hojicha. The resulting cup steeps to a warm clear brown.
Tasting Notes: A lovely gentle-roasted flavour, reminiscent of toasted rice and cocoa, pairs with the crisp astringency and freshness of the sencha leaf. The aroma is grassy, but delicately sweetened with notes of brown sugar.
Brewing Instructions: 2g per cup. 90ºC water. steep 3-5 minutes.
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