Harvest time: summer 2025

Origin: Tanba, Hyogo, Japan

Organic Sun Bancha is a traditional Japanese tea dried exclusively in the sun, which gives it an extremely mild, pure and natural character. The leaves are harvested during the period of strong summer sun, when the plant naturally contains many minerals and catechins. After harvesting, the tea is spread and dried outdoors by hand, free of pesticides and chemical fertilizers, and each leaf is visually sorted to keep only the best quality.

This method of sun drying is rare today and requires a lot of attention, experience and daily work of the manufacturer, because the tea is dried exclusively naturally — under the open sky, in the mountain air of Tanbe. The sun, weather and pure nature give this banchi its exceptional softness, minerality and natural harmony.

Due to its almost non-existent caffeine content, Sun Bancha is ideal for people with sensitive stomachs, for those who cannot tolerate caffeine, as well as for pregnant women, nursing mothers and young children. In Japan, it is known as “baby bancha” – tea that can be drunk by the whole family. The taste is light, soft and naturally sweet, with slight “sunny” aromas that change depending on the harvest season. It is equally delicious prepared with hot water or as a cold drink.

The manufacturer originates from the Tanba region, where tea has been grown since 1945. The area is known for its pure nature, mountainous climate, and traditional coal production for the Japanese tea ceremony. It is this charcoal that is still used today as a natural fertilizer in organic farming. Since 1985, the family has specialized in making teas that can be drunk by small children, which is how the famous “baby bancha” was created.

Hand drying in the sun, organic JAS certification and careful selection of leaves make these teas unique and highly valued among families and lovers of natural products.

Preparation

• 2-3 g of tea
• 200 ml of water
• temp. 70-75°C
• Irides 3: 1.5 min, 2 min, 2 min

Cold brew:

Quantity: 7 g of tea per 1000 ml of water

Preparation: Put the tea leaves in water at room temperature and let them stand for 15 minutes and then put them in the refrigerator for 7-8 hours. Strain the drink and drink within 24 hours.

Cold brew

• Quantity: 7 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let them sit for 15 minutes, and then refrigerate them for 7-8 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.