Higashidani Syuko-san's is in the process of inheriting her tea farm from her father, Ido Takeshi, becoming the 4th generation tea farmer in her family.
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The leaf is a late spring harvest of the first flush. After the first flush harvest, late flushing leaves are allowed to grow large before harvesting.
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\nHarvest: Late spring flush
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\nCultivar: Yabukita
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\nRegion: Takao Area, Minami Yamashiro Village, Southern Kyoto
Hibiscus teais an herbal tea made as an infusionfrom magenta-colored calyces sepals of the roselle flower.In Nakazen's hibiscus tea, high quality roselle that grows naturally in the tropics of Asia was used as the raw material. The raw material roselle is characterized by its bright captivating color and a faint sweet and sour aroma. It has a tarty, almost cranberry-like flavor and can be quite refreshing and nice in the summer time. You can enjoy it deliciously iced or hot.
Place one tea bag into tea cup and pour hot water. Wait until the color turns to your taste and remove tea bag. Recommended with honey or syrup.
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Hibiscus teais an herbal tea made as an infusionfrom magenta-colored calyces sepals of the roselle flower.In Nakazen's hibiscus tea, high quality roselle that grows naturally in the tropics of Asia was used as the raw material. The raw material roselle is characterized by its bright captivating color and a faint sweet and sour aroma. It has a tarty, almost cranberry-like flavor and can be quite refreshing and nice in the summer time. You can enjoy it deliciously iced or hot.
It is made by using the tea leaves and stems harvested from mid July - mid August. Leaves and stems are boiled in an iron pan. Boiled tea leaves are spread out onto a straw mat. Cooked water used for boiling the tea is sprinkled onto the tea leaves as it is dried under the sunlight, and this is repeated two or three times. As a result of tea incrustation from the water sprinkled onto the tea, color of the dried tea leaves become amber.
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STEEPING NOTES
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Because Mimasaka Bancha is slightly fermented, it must be brewed in boiling water for 7-8 minutes to fully enjoy the tea. By pouring boiling water to the tea leaves will extract only the sour flavor contained in the tea.
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Several customers have recommended brewing the leaves to a thicker, stronger extract, so here is our current recommendation:
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Tea: 5 grams. Time: 8 minutes. Water: About 2 cups or 300-350 ml. Place leaves in boiling water and brew for 8 minutes.
Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.
It is made by using the tea leaves and stems harvested from mid July - mid August. Leaves and stems are boiled in an iron pan. Boiled tea leaves are spread out onto a straw mat. Cooked water used for boiling the tea is sprinkled onto the tea leaves as it is dried under the sunlight, and this is repeated two or three times. As a result of tea incrustation from the water sprinkled onto the tea, color of the dried tea leaves become amber.
\n
STEEPING NOTES
\n
Because Mimasaka Bancha is slightly fermented, it must be brewed in boiling water for 7-8 minutes to fully enjoy the tea. By pouring boiling water to the tea leaves will extract only the sour flavor contained in the tea.
\n
Several customers have recommended brewing the leaves to a thicker, stronger extract, so here is our current recommendation:
\n
Tea: 5 grams. Time: 8 minutes. Water: About 2 cups or 300-350 ml. Place leaves in boiling water and brew for 8 minutes.
Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.
As we approach the 2025 harvest season, the spring tea from last year is close to a year old. With modern packaging, they have been sealed tightly for a year and aged - you should taste a more mellow flavor than freshly harvested leaf, but in most cases still quite delicious. The products contained here may be close to their best by dates if we procured them last April or May, so we will extend a Yunomi.life guarantee of quality for a "Yunomi.life guaranteed best by date" until Dec 2025 if the package remains unopened. If you open a 2024 tea before Dec 2025, and you feel it doesn't taste as it should, please contact us for a refund. Older tea is also nice to use for tea blending with other ingredients as well as roasting into hojicha.
Purchasing Restricted (Currently out-of-stock at our Warehouse. Please contact us to discuss availability or custom repacking if other sizes are available.)
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