THE TEAS - JAPAN
For the Bancha Tea lovers, here’s a very high quality product: a Bancha First Flush, the finest of Banchas, coming from the plantations of Kakegawa, located in the Western part of the Shizuoka prefecture. We also recommend it to those who don’t particularly value this kind of tea: just one sip and you’ll realize it has nothing to do with the Bancha teas commonly available. Although less fine than Sencha, still it’s made with leaves from a first harvest.
This Genmaicha is made with Spring Bancha, the finest of Banchas, coming from the plantations of Fukuroi in the coastal plain in the South-East of Shizuoka. It is blended with brown roasted rice, which gives it a peculiar hazelnut taste.
It’s the finest tea in Japan, cultivated in the Okabe area, in the Shizuoka prefecture. The main characteristic of this tea is that during the last 20 - 30 days before the harvest, the plantation is completely covered by ground cloths which keep the plants in the shadow. This causes a decrease of the catechin content in the leaves, therefore drastically reducing the astringency effect and the bitterness which are typical of some green teas.
A Sencha coming from the Kagoshima prefecture, a region located on the Southern end of Japan. In the cup, it gives a golden-green drink and, to the taste, it appears fresh and definitely less astringent and herbaceous than normal Senchas. In some ways, it’s very similar to Gyokuro. The light steaming during the first stage of the processing makes the leaves less friable, therefore more needle-shaped.