Made from bancha tea stems and leaves, it’s lower in caffeine (due to the low proportion of leaves) with a deep nutty taste, and it pairs well with many cuisines.
Originally produced in Kyoto, this style of tea was first introduced in the 1920s. Because of the roast, it’s less sensitive to oversteeping than other green teas; its heavier flavor and maple sap sweetness offer a different perspective on the category.
Country: Japan
Region: Uji
