Akibancha tea Hinokage 150g

Akibancha tea Hinokage 150g

Akibancha is a tea harvested in autumn, consisting of large, mature leaves and pieces of tea bush stems. Akibancha makes a clear, golden-colored infusion with a mild yet crisp flavor and aroma. Akibancha from the Isshin-en plantation is a kamairicha tea – its leaves are roasted on cast iron woks immediately after harvesting, thus stopping the oxidation process, which in the case of other Japanese green teas involves exposing the leaves to steam. 

Harvest time - October 2025, cultivar - yabukita.

The Kamairicha offered at Nagomi comes from a small family - run tea garden that has been in cultivation for several generations in the picturesque mountain village of Hinokage, in Miyazaki Prefecture. Mr. Kai grows tea without the use of chemical pesticides, using only natural, plant-based fertilizers made from fermented rice shells.

Properties

Akibancha contains very small amounts of caffeine, so it can be drunk in the evening and served to children and the elderly. The catechins contained in bancha tea have many health benefits – they help lower cholesterol and sugar levels and support metabolism.

Teaware

Bancha is an everyday tea, often consumed after meals. In Japan, it is usually prepared in fairly large (approx. 500 ml) teapots with a top handle, called dobin. You will find them in many designs in our gallery. The cups used to serve bancha tea are usually tall cups without handles, called yunomi. 

Brewing method

First infusion – 2g of tea per 100ml of water, temperature 90ºC, time 1min.

Second and third infusions – 95ºC, 0,5 - 1min.

Weight: 150g

Best before: 27.04.2027