This humble tea is also known as Mimasaka bancha. It is produced by only three growers in Japan; it is balanced, gentle and sweet. A beautiful example of an ancient tradition that we must preserve.
Tea Info
TYPE
Bancha (boiled and roasted)
ORIGIN
Mimasaka, Okayama, Japan
GROWER
Kobayashi family
Brewing Guide
MUSASHI'S BANCHA
WATER
100℃, 240ml
TEA
1 tbsp | 4g
STEEP STYLE
180 seconds | multiple steeps
EQUIPMENT
Kyusu or glass teapot
About The Grower
According to legend, Miyamoto Musashi loved this tea above all others. Farmed in late summer and boiled in cauldrons approx. 150 years old, the leaves are spread on straw mats and sprayed with the ‘tea’ in which the leaves were boiled. Like Musashi, it’s old school and badass.