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Furyu: Tosa Bancha ふりゅう 土佐番茶

7 Reviews
$9.04 AUD
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This curious Tosa-bancha, which may remind you of a hojicha, is drunk mainly in Kochi city (located in Shikoku island). It also contains roasted shore beans and is characterized by its aroma. In Japanese cuisine, this tea will go quite well with grilled fish, and the combination of a grilled fish set meal and bancha at Tosa's drive-in is one of our favorite combinations. This bancha is also recommended to make  ochazuke (i.e., a simple Japanese dish made by pouring tea, dashi, or hot water over cooked rice). We are sure it will accompany cuisines which are not Japanese, and of course, you can enjoy it on its own!

 

Production of the bancha green tea leaves for Tosa Bancha

  1. Autumn harvested leaves are steamed
  2. Pounded to soften
  3. Massaged to soften further
  4. Tumbled to soften further
  5. Dried
  6. Finally they are blended with kishimame, an herb common throughout Japan with various names


Images from the Kochi Prefecture website

Steeping Info

  • Tea: 3 grams
  • Time: 30-60 seconds
  • Water temperature: 100C/212F degrees
  • Water amount: 200 - 400 ml

Product Info

  • Name: Tosa Bancha
  • Japanese name: 土佐番茶
  • Ingredients: Green tea leaves and Chamaecrista nomame 
  • Region: Kochi prefecture

Vendor Info

  • Name: Furyu Bancha Specialty Shop
  • Type: Tea shop
  • Owner: Nobuhiko Ikematsu, Bancha specialist
  • Established: 2010
  • Location: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (Google Map)

About Bancha Specialty Shop Furyu

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.

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Furyu: Tosa Bancha ふりゅう 土佐番茶 - Yunomi.life
Furyu Bancha Specialty Shop

Furyu: Tosa Bancha ふりゅう 土佐番茶

From $9.04 AUD

This curious Tosa-bancha, which may remind you of a hojicha, is drunk mainly in Kochi city (located in Shikoku island). It also contains roasted shore beans and is characterized by its aroma. In Japanese cuisine, this tea will go quite well with grilled fish, and the combination of a grilled fish set meal and bancha at Tosa's drive-in is one of our favorite combinations. This bancha is also recommended to make  ochazuke (i.e., a simple Japanese dish made by pouring tea, dashi, or hot water over cooked rice). We are sure it will accompany cuisines which are not Japanese, and of course, you can enjoy it on its own!

 

Production of the bancha green tea leaves for Tosa Bancha

  1. Autumn harvested leaves are steamed
  2. Pounded to soften
  3. Massaged to soften further
  4. Tumbled to soften further
  5. Dried
  6. Finally they are blended with kishimame, an herb common throughout Japan with various names


Images from the Kochi Prefecture website

Steeping Info

Product Info

Vendor Info

About Bancha Specialty Shop Furyu

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.

Size

  • 30g / 1 oz
  • 150g (30g x 5 bags) / 5.3 oz
View product