“While sorting through my teas after placing a hefty order for some more Japanese greens (my new passion) I found this teabag that was sent as part of the Yunomi club package. It’s a large...” Read full tasting note
Harvested in late October and November, Yokota-san adds an extra withering step to the processing of the tea leaves just before steaming allowing him to create a bancha with a natural sweetness.
Yokota-san’s Autumn and Winter Bancha are named as such because the leaves are harvested in late October and November. Bancha tea leaves, are leaves that have been allowed to grow large, which means they have a relatively high catechin to theanine ratio producing a more astringent flavor. (The late harvest of this particular bancha also means the tea is low in caffeine.)
What is interesting about this bancha is that Yokota-san allows the tea leaves to wither for about a day before the fixation occurs in steaming. This process is derived from black tea production and seems to give the tea taste profile that is mildly sweet with a hint of high quality nori seaweed (the type used for sushi) when steeped with cold water.
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