Bancha is the 'cheap and cheerful' of the Japanese tea world, enjoyed casually with friends day or night. Essentially a low grade sencha, it is typically made with mature, late harvest leaves for a mild, low caffeine tea.
Igeta's kamairi-bancha is something different though. Instead of the usual steam processing, this first harvest kamairi-bancha is pan fried in the traditional style of Chinese tea. The 'kama' pan imparts a honey like, toasted cereal grain sweetness to the clear, golden liquor. Mild in taste and with no bitterness, the palate is cleansed and left with a pleasing freshness after the last drop.
○ Origin: Miyazaki-ken, Japan
○ Cultivar: Yabukita
○ Harvest: Ichiban, first harvest May
○ Impressions: Toasted cereal wheat, honey, ripe fig
○ Net weight: 40g
○ Servings: 10 first infusions using 4g
|200ml||80 - 90℃ (176 - 194℉)|
Suggested number of infusions - 2 or 3 - Decrease time by half for the second infusion then increase time for each successive infusion.
Please read our Tea Brewing Guide for more detailed tea preparation instructions.
Please remember, these are guidelines to get you started and you may find your preference is to adjust them.