The Organic Green Tea Bancha from the Yabukita cultivar is ideal for those who cannot consume too much caffeine in their diet: its leaves contain a lower level compared to other green teas. This is a lighter bancha than the average and definitely more elegant, with a silky body, suitable for those seeking the umami flavor of Japanese teas but don't like overly intense marine notes. The leaves of this tea are the result of a spring harvest carried out mechanically in Kirishima (Kagoshima). Tasting - Sight and smell The Organic Green Tea Bancha has flat-shaped leaves with a shiny surface, medium-sized and colored from sage green to dark blue-green. Once infused, its leaves release a savory and sweet vegetable aroma reminiscent of vegetable broth, along with a maritime hint that evokes the salty breeze and wakame seaweed. The liquor in the cup is light yellow, bright, and moderately transparent. Tasting Notes CLASSIC TEAPOT OR KYUSU The opening of the Organic Green Tea Bancha is salty and marine, with memories of wakame seaweed. It follows a very delicate and sweet umami and a vegetable note of zucchini and fresh grass. The finish is surprisingly sweet and very soft, with a brief and pleasantly vegetable persistence. The body reveals itself to be quite dense and velvety on the palate; no bitterness or astringency is perceived. Place of origin Kirishima, Kagoshima, Japan Infusion method Put 5 grams of Organic Green Tea Bancha leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if this is not available, in a teapot preferably with a wide and flat bottom. Pour 250 ml of water at a temperature of 80°C over the leaves and after two minutes you can start pouring the infusion into the cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making three more infusions of the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for easier tasting, and the infusion times mentioned above are meant to be purely indicative, so you can also adjust based on your personal taste. Since we are talking about a Japanese green tea, remember that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend the same grams of leaves for the amount of water, with an infusion time of about 10 minutes. It is advisable to store in a cool, dry place away from direct sunlight.
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The Organic Green Tea Bancha from the Yabukita cultivar is ideal for those who cannot consume too much caffeine in their diet: its leaves contain a lower level compared to other green teas. This is a lighter bancha than the average and definitely more elegant, with a silky body, suitable for those seeking the umami flavor of Japanese teas but don't like overly intense marine notes. The leaves of this tea are the result of a spring harvest carried out mechanically in Kirishima (Kagoshima). Tasting - Sight and smell The Organic Green Tea Bancha has flat-shaped leaves with a shiny surface, medium-sized and colored from sage green to dark blue-green. Once infused, its leaves release a savory and sweet vegetable aroma reminiscent of vegetable broth, along with a maritime hint that evokes the salty breeze and wakame seaweed. The liquor in the cup is light yellow, bright, and moderately transparent. Tasting Notes CLASSIC TEAPOT OR KYUSU The opening of the Organic Green Tea Bancha is salty and marine, with memories of wakame seaweed. It follows a very delicate and sweet umami and a vegetable note of zucchini and fresh grass. The finish is surprisingly sweet and very soft, with a brief and pleasantly vegetable persistence. The body reveals itself to be quite dense and velvety on the palate; no bitterness or astringency is perceived. Place of origin Kirishima, Kagoshima, Japan Infusion method Put 5 grams of Organic Green Tea Bancha leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if this is not available, in a teapot preferably with a wide and flat bottom. Pour 250 ml of water at a temperature of 80°C over the leaves and after two minutes you can start pouring the infusion into the cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making three more infusions of the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. The tea can be filtered for easier tasting, and the infusion times mentioned above are meant to be purely indicative, so you can also adjust based on your personal taste. Since we are talking about a Japanese green tea, remember that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend the same grams of leaves for the amount of water, with an infusion time of about 10 minutes. It is advisable to store in a cool, dry place away from direct sunlight.
