After a long search, we were introduced to this Bancha (pronouned BAHN-cha) Supreme by a Japanese friend. The quality of this Bancha is considered, by Japanese standards, to be stellar and we are proud to be able to introduce American palates to such a treat! Full and hardy, with a rich, nutty sweetness, it beckons for a fire and a good book.
Jasmine Pearl Bancha comes from Shizuoka Prefecture, just a little south and west of Tokyo, the capital of Japan.
When enjoying Bancha, the Japanese emphasize its aromatic properties over flavor, and so they steep it in water that is quite a bit hotter than that normally used for other green teas. Bancha is produced after 'ichibancha' - the first spring plucking - and can be manufactured into the autumn.
Superior Japanese Green Tea.
- Scoop one level teaspoon of tea leaves into your infuser.
- Heat water to 180° - 190° F (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 2-3 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 180° to 190° water and let it steep for 2 or 3 minutes. Remove the infuser and serve!
Don't overleaf: Please bear in mind that, though a level teaspoonful looks like very little leaf, this tea, like most of our Japanese selections, is very dense and a teaspoon holds more leaf than one might believe. For best brewing, be sure to pre-warm your mug or pot with a splash of hot water before steeping your fine tea.
Our opinion is that, as with our other supreme quality Japanese loose teas, we do not recommend serving over ice.