Gently Stirred
Loose Leaf Tea
Japanese Bancha Natural
This Bancha is
produced from quite large leaves taken from the lower shoots. In a Chinese
plucking they would be referred to as Pouchong. These lower leaves are rich in
stored minerals but comparatively low in caffeine, as such it is said to be a
classical everyday tea and is often drunk with meals. Apparently in comparison
with Gyokuro tea this Bancha has 70% less caffeine. We are delighted to have
come across a naturally grown green Bancha, no artificial fertilisers, no insecticides, and no herbicides, and are delighted to be able to
offer it to our more discerning Japanese tea drinkers.
The tea is best brewed
with water that is fresh but not boiling, approximately 80°C, for roughly three
to four minutes depending on personal preference and which infusion
it is.
As with all green
teas, the leaves can be re-infused three or four times, adjusting brewing time accordingly.
I absolutely loved this tea and feel it may well become my ‘every-day’ tea.