Medium Roast Summer Bancha

This Kyoto-style bancha offers a delightful roasted aroma, distinct from typical hojicha due to its flat, unrolled leaves. Expect a gentle sweetness and a refreshingly mild body, accented by a subtle,. It leans roasted, sweet and mild.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Kyoto, Japan from the Yabukita cultivar. This batch is from the Summer harvest. The leaves got a medium roast after picking.

Starts at $14.29 from Yuko Ono, or about $0.17/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more green teas on Teadar.