Japanese roasted tea leaves
Winter 2019 harvest
Winter grown mature leaves, this Kyobancha is sometimes referred to as ‘Bancha for babies’ due to it’s naturally low caffeine content.
More toasty than smoky, this bancha is perfect for that evening tea craving.
Such a complex array of flavours, a very unique tea.
A great tea to spend time over, every sip is an adventure.
So easy to brew, just a heaped tablespoon per cup. Infusers are an excellent choice here as they offer space for the tea leaves to fully unravel.
How do I prepare this tea?
Use 5g of leaf to 200ml of water (china tea cup size).
Bring the water to boil, then leave for a minute, this gives the water a chance to cool to about 90°C.
Pour the water over the leaves. Infuse for 3 minutes.
For subsequent infusions, add 30 seconds onto the infusion time.
Leaves used this way can be reused up to 3 times.
These are intended as a guideline only, everyone is different.
Please play with different water temperatures and infusion times.
Store in a cool dry place away from sunlight.
Ingredients: Camellia Sinensis