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.
| TYPE |
Bancha (boiled and roasted)
|
| ORIGIN |
Mimasaka, Okayama, Japan |
| GROWER |
Kobayashi family |
Brewing Guide
| 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.
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