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Miyazaki Sabo – Three Year Bancha
¥1,610
Quantity
Enjoy this tea from a kettle of boiling water, not with kyusu, for this three year Bancha. Tea stems with leaves grown more than 3 years that were harvested in late autumn and winter, at the highest sugar content level. Then, carefully hand-selected stems are one by one dried and fired with wood. May the firewood aroma bring serenity to your mind.
Awabancha – Post Fermented Tea – Kamikatsu, Tokushima
¥720
Quantity
Awabancha is one of the post-fermented teas of Shikoku Island in Japan. This tea is fermented once. The lactic acid bacteria produce a sour, slightly sweet flavor. This lactic acid bacterium has been introduced by several researchers as having blood sugar suppression, intestinal regulation, and anti-allergic effects. Awabancha was registered Ark of Taste by Slow Food in 2020.
Miyazaki Sabo – Three Year Matured Bancha
¥1,070
Quantity
This three years matured bancha is harvested in autumn, matured for 3 years, and parched with wood. The firewood aroma soothes your soul.