|weight||130 grammes or 1 kilo|
|Infusion time||2 to 3 minutes|
|Time of the day||All the day|
|place of harvest||Kakegawa - Shizuoka, Japan|
Validity: 2 year
Package shape: Nitrogen filled plastic bag with a zipper
Product size: 230mm × 95mm × 40mm
Ingredients: Japanese green tea
Bancha harvested in autumn is roasted by open fire. You can enjoy by hot in winter and by ice in summer. Strongly roasted aroma is loved by most people.
The Hojicha Hojicha or Bancha is a japanese green tea Japanese roasted. The Bancha (meaning regular tea) comes from the last harvest tea. which takes place in October. His harvest is often mechanized. & The leaves are picked even though they are highly developed. It takes low quality tea. however. a very broad taste value through roasting. The method was invented in the 1920s in Kyoto. It consists grill broad temperature (200 degrees) the bancha on charcoal. a bit about how coffee is roasted. Roasted tea. called Bancha Hojicha. a wooded & roasted flavors that evoke and coffee. mixed with iodine Notes specific to Japanese teas. Its liquor also has caramel flavors. Otherwise. roasting reducing catechin. Tea is very little astringent. Its infusion has a bronze color. sometimes tending towards the black. This tea is extremely popular in Japan. It is commonly used in sushi restaurants. with which the Japanese consider it fits very well. It is also drunk before bedtime. because of its low caffeine content. Family: japanese green tea Description: japanese roasted green tea Infusion / Temperature: 80-85 degrees Time: 2 to 3 minutes
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