“What is it about this tea that is so addictive? I had to bump my rating up a few points, as I have turned to this buttery green tea once again, this time brewing it exactly as Den’s recommends. 1st...” Read full tasting note
“The dry leaf looks like tiny grass clippings. Faint grassy aroma. Steeped 1 ½ tsp for 1 ½ minutes at about 180d. The liquor is clear with a faint green tint. The leaf unfolded to reveal shredded...” Read full tasting note
“Thanks to whoever recommended this bancha from Den’s tea, I forget who you were… :) I think they do recommend boiling water for this one, but nevertheless I believe I steeped mine in around 190F...” Read full tasting note
“This is an excellent Bancha, one of the best that I’ve tried (I should mention that I’ve not tried a lot of Bancha, but I’ve had a few). It has a very robust flavor … strongly vegetative, with...” Read full tasting note
Bancha is produced from a bottom part of tea leaves that are big and thick. Compared to Sencha, Bancha is somewhat more astringent. Nevertheless, it is appreciated in Japan for its robust flavor. Den’s Bancha Suruga is an upgraded variation, using fresh green leaves picked right after the first flush tea.
Origin: Shizuoka
Harvest: 2010 Shincha
Species: Yabukita
Tasting Profile:
Nice balance of briskness, astringency and hearty herbaceous flavor with fresh grassy aroma.
Den’s Preferred Brewing:
Water: 4oz boiled
Leaves: 2 grams or 1 heaping teaspoon
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec
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