A winter harvest bancha tea, heavily roasted. The leaves are large, broken, rustic in appearance with some leaves blackened, burnt even, while others remain olive green. Same goes for the stems which are included in higher proportion than any other Japanese tea I’ve had excluding kukicha.
The easiest way to describe the type of smokiness and other qualities of the tea is to make a comparison. If you could bottle the essence of charred summer squash or chayote and corn husk with stray blackened kernels all with their steaming, gentle nutty-vegetal sweetness, this tea would be it. The liquor is silky smooth and carries the smoke quality with a deft touch across the palate. The char aroma is strong but for me it does not overwhelm at all. I find it comforting, like bringing a part of summer with me into depths of fall.
A refined tea this is not, however I want to say that whoever grew and processed this tea absolutely knows what they are doing. It brews consistently every time with boiling water. It is a functional tea made by a skilled craftsman.
For the price, I can’t think of a cheaper, more reliable tea to drink as I hopefully transition out of a time frame that’s left me questioning my sanity. This tea is gently grounding and refreshing. I am very to grateful to have it at my table.
Flavors: Burnt, Corn Husk, Grilled Food, Nutty, Silky, Smoke, Smooth, Squash Blossom, Sweet, Tangy, Vegetal, Zucchini