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.