Bancha is specially made in Japan in the afternoon and evening because of its special wholesomeness enjoyed. The BIO Bancha tea leaves are cultivated on nutrient-rich volcanic soil in southern Japan in Kagoshima Prefecture.
The fresh spring water in the high tea gardens and the careful cultivation of the tea leaves bring the slightly tart Bancha taste with a unique Umami Hervor.
The light green, open tea leaf has a yellow-greenish cup with an aromatic scent.
Order now and immerse yourself in the fascinating tea culture of Japan!