Regular price $6.50

Style:  Roasted Green

Origin: Japan

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 gentle-roasted flavour, reminiscent of toasted rice with a light dusting of cocoa, pairs with the crisp astringency and freshness of the sencha leaf. The aroma is grassy, and each sip reveals delicate nutty tones with a touch of coconut sugar sweetness.

Brewing Instructions: 2g per cup. 90ºC water. Steep 3-5 minutes.


Tea cultivation and processing originated in China about 5,000 years ago, and while they carry on a rich and ancient tradition of producing high-quality teas of all styles, their green varieties are truly beyond comparison. The flavour profiles, aromas, and processing techniques from each tea-growing region vary tremendously. Some become silky and smooth, while some become powerful and astringent. Whether for casual daily drinking, or for special moments of ceremony and contemplation, Chinese green teas truly nurture the soul.
The organic teas we import are artisanally farmed and crafted. They may change with each harvest season. The same tea harvested at a different time of year and processed by a different tea maker will vary slightly in flavour and finish.

Please give us a call: +1-855-748-3811 (toll free)
or send us an email: hello@westholmetea.com

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