Furyu: Tosa Bancha

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Net Weight (per item): 30g

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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: 3 minutes
  • Water temperature: 90C/194F degrees
  • Water amount: 1 cup

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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