Harvest time: June, 2025.
Origin: Uji, Kyoto, Japan
This excellent Bancha carries the spirit of Japanese tradition from the heart of the famous Uji region in Kyoto. It is created by the Takada family, famous tea masters with more than 120 years of experience, whose love for this drink is woven into every leaf. Although Bancha is often considered a simple, everyday tea, this premium version from Uji reveals a depth that will delight even the most demanding tea lovers.
Bancha is harvested later, after the main summer harvest, when the leaves reach full maturity. This gives it a distinctive earthy, nutty flavor with delicate notes of sweetness and slight caramel hues, and due to later harvesting, it contains significantly less caffeine – perfect for relaxing before bed or for those looking for a milder boost.
Its origin in Uji makes it special. The unique climate and soil of this region, where the best Japanese tea has been grown for generations, give this Banchi a delicate freshness and depth that you won’t find usually.
The Takada family has nurtured the tradition since 1900, combining centuries of knowledge with attention to every detail – even in the production of this “everyday” tea. Each leaf goes through a traditional steaming, rolling and drying process to preserve its natural aroma and freshness. It is rich in antioxidants that strengthen the immune system, stimulates digestion, and due to its low caffeine content, it is ideal for natural hydration.
Preparation
- 3-4 g of tea (1 teaspoon)
- 200 ml of water
- temp. 80-85°C
- 3 pour-overs: 1 min, 1 min, 2 min
