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Yanagi Bancha – #178

Ingredients: 100% aracha from Wazuka, Kyoto
Region: Kyoto
Season: Summer harvest
Growing Altitude: 500 m
Producer: Akihiro Kita
Cultivar: Yabukita, about 35 years old
Cultivation Notes: A month after harvesting leaves to make Kabuse Sencha (shaded tea), a second crop is harvested to create Yanagi Bancha. A deep cropping increases volume to include slender pieces of twig. These twigs contain sugars that help to offset the potential bitterness of the more mature leaves.
Processing notes: Light steaming (about 20 seconds)
Shading: Unshaded

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Yanagi Bancha – #178

While Bancha is usually classified as the lowest grade of tea, a month after the harvest of the premium Kabuse Sencha, a second crop of the same plant is taken to produce this special Yanagi Bancha; offering a higher quality of Bancha.

By June the leaves have matured considerably. A deep crop of the leaves in done in order to collect the slender pieces of twigs which now contain sugars that work to offset the bitterness of the more mature leaves.

This tea is low in caffeine is great for drinking at any time of the day.

Standard western-style brewing Instructions –
Brewing vessel: small teapot // Tea: 7 grams // Water: 300ml // Water Temperature: 70˚C // Possible infusions: 2-3 // Brewing Time: 60/30/80 seconds
(Please note that these are only basic guidelines. Many elements can affect the quality of your brew. We recommend finding a method that suits your personal taste.)

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