This roasted green tea is extremely popular in Japan, and increasingly so in the West. Made from bancha tea stems and leaves, it’s lower in caffeine (due to the lower proportion of leaves) with a nutty taste, and it pairs well with many cuisines.
Originally produced in Kyoto, this style of tea was first introduced in the 1920s. Because of the roast, it’s less sensitive to oversteeping than other green teas; its deeper flavor and maple sap sweetness offer a different perspective on the category.
Tasting Notes: maple sap, roasty, nutty
Year of Production: Spring 2016