GYOKURO
| CLOUD MIST | SENCHA
| GENMAICHA | DRAGONWELL
| KUKICHA | MINT
| EXTRACT | HOUJICHA
| MATCHA | BANCHA
Uji Bancha
The 'table' tea of Japan. This tea is picked between the normal picking seasons and is heavy with umami, yet light on all other flavors. A few leaves provides a days worth of enjoyment as the leaves are hearty and can be resteeped many times
UJI (arrow)
Japanese Bancha
PREPARATION:
Houjicha
may be prepared in a regular teapot or a traditional steeping cup (known
as a gaiwan). Infuse about one teaspoon
per pot with near-boiling water for 1 minute or more.
