Roasted Bancha Leaves | Milder Evening Choice | Macrobiotic Formula | This Hojicha, ‘Charcoal-Roasted Bancha’, was first created in Kyoto around 1920.
The roasting takes place after the leaves are steamed, fluffed, dried, and rolled.
The light brown liquor and slightly smoky-sweet flavor became increasingly popular in Japan and abroad as a dinner tea and is appreciated as a mild after-dinner and before-bedtime beverage. This selection is also a quintessential beverage in the Macrobiotic diet. Serve hot or iced. To lightly sweeten consider Rock Candy Crystals or our popular Oregon Tea Honeys # 88005.
Theine (caffeine) content: Very low | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Prime Whole Leaf roasted Bancha Tea from Japan.
Water temperature: 185 F – Infusion Time: 5 Minutes.
Preparation: Bring fresh water to the boil. Let it cool down for 1 minutes. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of this Roasted Tea tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse up to 5 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or ‘Permanent Tea Filter’ for your cup or pot makes it easy to separate the leaves from the beverage after steeping. Most customers like to prepare another infusion with the same leaves.
Culinary notes: Because of its fresh and lighter green tea character this Roasted Grade Tea is offered as a choice with light foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits and lighter cheese selections. Suitable as High Tea selection.
Tea Station & Tea Fountain mature Estate Quality.
We started creating client and custom blends like this one under our European TEA STATION label in 1975. Since 1997 our traditional tea blend designs and tisanes are also known and sold in the United States. For over 40 years the Top Quality and reasonable pricing of our special creations make them very popular selections for tea connoisseurs and clients in the Culinary Industry.
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