The traditional taste of japan
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Réference : NISHAMU1
Bancha tea is harvested late, in summer and autumn and matured for 3 years, in the form of "aracha": the tea is steamed and then rolled and dried but neither roasted nore sorted.
*Organic product certified by FR-BIO-01
It is roasted after 3 years. It is composed of 70 % of leaves and 30 % of stems.
This slow maturation followed by roasting reduces irritants such as tannins, theine and caffeine.
The tea is then respectful of the body. It is characterized by sweet, vegetal, slightly woody notes.
Our recommendation :
- Put 2 to 3 teaspoons of tea in a teapot and pour half a liter of water at 90 ℃.
- Wait 30 to 40 seconds and pour to the last drop.
HAPPY MUKOUJIMAEN
Happy Mukoujimaen is located in the Nakasato district of Setodaya, north of Fujieda City, Shizuoka Prefecture. The workshop is surrounded by high mountains, quiet place where you can hear birds singing all day long.
Bancha tea is harvested late, in summer and autumn and matured for 3 years, in the form of "aracha": the tea is steamed and then rolled and dried but neither roasted nore sorted.
*Organic product certified by FR-BIO-01
