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茶和家、お茶旅
SAWAYA 4th Bancha Autumn Bancha 250g x 6 pcs = 1.5kg
SAWAYA 4th Bancha Autumn Bancha 250g x 6 pcs = 1.5kg
全国茶品評会にて「産地賞」を受賞した、掛川市産の深蒸し茶のギフトです。初摘み茶を飲むと一年無病息災でいられるといわれております。また八十八夜茶は無病息災の縁起の良いお茶ですので、健康を願う贈り物としてお勧めいたします。
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¥2,500 JPY
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Autumn bancha is also called 4th bancha or akiban. Tea leaves grown during the sunny summer are harvested in the fall (September to October).
(The first tea that sprouts in early summer is the first tea, the second tea that sprouts 45 days after the first tea is picked, and the fourth tea is the one that is picked in autumn.)
It is the cheapest sencha.
It is made by picking tea leaves that grow in the hot summer sun, so it is rich in catechins.
Also, it has less caffeine than sencha.
The recommended way to drink is to pour in a large amount of hot water and let it infuse for about 10 seconds, then extract and drink.
This tea has a strong astringency and a refreshing flavor. It is also recommended as a tea to refresh your palate after meals.
In addition, cold-brewed bancha extracts a component called polysaccharide. Pour a generous amount of water over the tea leaves and let it steep for a few hours before drinking. It's refreshing and easy to drink, and is recommended during the hot season.
In Japan, this class of tea leaves is provided free of charge at Japanese restaurants and in company cafeterias.
Kakegawa City, Shizuoka Prefecture is one of Japan's leading cities, having won the "Production Area Award" in the deep-steamed tea category, which is given to the area with the most top prize winners at the National Tea Fair held in Japan every year. It is a tea producing area.
Autumn bancha leaves are grown under strong summer sunlight, so they contain a lot of catechins and have a strong astringent taste. If you want to easily take in catechins, this tea is recommended.
Also, it has less caffeine than sencha.
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(The first tea that sprouts in early summer is the first tea, the second tea that sprouts 45 days after the first tea is picked, and the fourth tea is the one that is picked in autumn.)
It is the cheapest sencha.
It is made by picking tea leaves that grow in the hot summer sun, so it is rich in catechins.
Also, it has less caffeine than sencha.
The recommended way to drink is to pour in a large amount of hot water and let it infuse for about 10 seconds, then extract and drink.
This tea has a strong astringency and a refreshing flavor. It is also recommended as a tea to refresh your palate after meals.
In addition, cold-brewed bancha extracts a component called polysaccharide. Pour a generous amount of water over the tea leaves and let it steep for a few hours before drinking. It's refreshing and easy to drink, and is recommended during the hot season.
In Japan, this class of tea leaves is provided free of charge at Japanese restaurants and in company cafeterias.
Kakegawa City, Shizuoka Prefecture is one of Japan's leading cities, having won the "Production Area Award" in the deep-steamed tea category, which is given to the area with the most top prize winners at the National Tea Fair held in Japan every year. It is a tea producing area.
Autumn bancha leaves are grown under strong summer sunlight, so they contain a lot of catechins and have a strong astringent taste. If you want to easily take in catechins, this tea is recommended.
Also, it has less caffeine than sencha.
