Hello Tea Friends!
Another day, another tea (yay!). Let’s see what tea I have today.
Bancha Haru (“Bancha of Spring”) is an unshaded green tea picked in very early spring (prevernal) coming from the prefecture of Kagoshima in the south of Japan. The early spring character and the careful processing in a way that otherwise only Sencha-, Kabusecha- and Gyokuro teas are subjected to, are elevating this Bancha tea in terms of quality and taste taste way above the level of typical late summer or autumn Banchas.
Another Japanese green 😀 Hurrah!
And in the middle of winter the name Bancha of Spring sounds amazing right now. I had to defrost the car and it’s currently only 4C, I could do with being taken back to warmer times.
In appearance the leaves are green, thin and crisp to the touch with an incredible gloss shine.
They bare a dry grass and baked wood scent. Similar to a wooden lodge in the woods.
Steeping Parameters: 5g leaf, 200ml vessel, 70C water.
First Steep: 2 minutes
Once steeped the resulting liquid is burnt yellow in colour and bares a subtle grass scent.
Flavour is also rather subtle. I can detect baked grass with wood, seaweed and a hint of flowers. Some dryness in the after taste.
There is a little bitterness but mostly it tastes baked which can be almost smoky.
It’s a Spring tea but it reminds me of Autumn. The dryness reminds me of the change in the seasons and smells like the woods in late Autumn, once the leaves are dry and the leaves are almost bare.
Second Steep: 1 minute
This steep has more flavour but with it more bitterness. It’s also got a sweetness that’s very thick, like mature honey.
The dryness in the after taste has also increased.
Very baked though, dry baked leaves with a hint of wood and perhaps nuts.
This was a wonderful tea, though it has to be said I’m not usually one for Bancha. It tends to be a bit too dry for me.
Join me tomorrow for another tea review.