This is a solid bancha, with plenty of that bancha-type-straw-like taste. Fezziwig’s recommends 2-3 minutes at 180°…I agree on the temperature, as 175° just didn’t come out as well for me. I think it could go a little longer than 3 minutes, however, and intend to try just that next time.
Preparation
175 °F / 79 °C
3 min, 0 sec
