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Organic Bancha Green Tea from the Yabukita cultivar has a delicate, elegant profile, characterised by a silky body and soft umami. It is ideal for those seeking the characteristic umami of Japanese teas without overly intense marine notes. The leaves come from a mechanically harvested spring crop in Kirishima, Kagoshima. Tasting – Appearance and aroma The leaves are flat, glossy, medium-sized and range from sage green to dark blue-green. Once infused, they release a savoury, sweet vegetal aroma of vegetable broth, with a marine hint recalling sea breeze and wakame seaweed. The liquor is bright, pale yellow and moderately transparent. Classic teapot or kyusu The opening is salty and marine, with memories of wakame seaweed, followed by very delicate sweet umami and vegetal notes of courgette and fresh grass. The finish is surprisingly sugary and extremely soft, with a short, pleasantly vegetal persistence. The body is dense and velvety; neither bitterness nor astringency is perceived. Place of origin Kirishima, Kagoshima, Japan Infusion method Place 5 grams of leaves (about three teaspoons) in a Japanese Kyusu teapot or, alternatively, a teapot with a wide, flat base. Pour 250 ml of water at 80 °C over the leaves and begin pouring into the cups after two minutes. Three further infusions can be made with the same leaves, using the same quantity and temperature but extending the infusion time by 5–10 seconds. A delicious cold-water infusion is also possible; use the same quantity of leaves and water and infuse for about 10 minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
Organic Bancha Green Tea from the Yabukita cultivar has a delicate, elegant profile, characterised by a silky body and soft umami. It is ideal for those seeking the characteristic umami of Japanese teas without overly intense marine notes. The leaves come from a mechanically harvested spring crop in Kirishima, Kagoshima. Tasting – Appearance and aroma The leaves are flat, glossy, medium-sized and range from sage green to dark blue-green. Once infused, they release a savoury, sweet vegetal aroma of vegetable broth, with a marine hint recalling sea breeze and wakame seaweed. The liquor is bright, pale yellow and moderately transparent. Classic teapot or kyusu The opening is salty and marine, with memories of wakame seaweed, followed by very delicate sweet umami and vegetal notes of courgette and fresh grass. The finish is surprisingly sugary and extremely soft, with a short, pleasantly vegetal persistence. The body is dense and velvety; neither bitterness nor astringency is perceived. Place of origin Kirishima, Kagoshima, Japan Infusion method Place 5 grams of leaves (about three teaspoons) in a Japanese Kyusu teapot or, alternatively, a teapot with a wide, flat base. Pour 250 ml of water at 80 °C over the leaves and begin pouring into the cups after two minutes. Three further infusions can be made with the same leaves, using the same quantity and temperature but extending the infusion time by 5–10 seconds. A delicious cold-water infusion is also possible; use the same quantity of leaves and water and infuse for about 10 minutes. Store in a cool, dry place away from direct sunlight.
