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Roasted Large Twigs / Traditional Mild Selection - Roasted Bancha Leaves and Twig Tea became popular in Japan around 1920.
The roasting takes place after the twigs and leaves are separated, cut, steamed, fluffed, dried, and rolled. The brown liquor and slightly smoky-sweet flavor of this organic tea twigs is appreciated in Japan and abroad as a mild dinner tea, and because of its very low Theine (caffeine) content as a bedtime beverage.
To sweeten add just a few Rock Candy Crystals or one of our popular Oregon Tea Honeys # 88005.
A quick way to prepare a stronger liquor is to simmer the twigs with water for 5 minutes in a pan on the stove top.
The Roasted Kukicha is also popular when served cold or as Iced Tea. Theine (caffeine) content: Very Low
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