Description: The leaves of a second flush Bancha is roasted with twigs to produce a toasty cup of tea with warm notes of cocoa.This tea contains less caffeine due to the balance of caffeinated leaves and non-caffeinated branch, making it a great evening tea. This unique roasted flavour has lately become internationally popular in Japanese-style desserts.
Tasting Notes: The cup is well-rounded and offers warm, roasted flavours with hints of cocoa.
Brewing Instructions: 2g per cup; 90-95ºC water; steep 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.