Very special tea with 100 years of history. Made from Bancha (mature leaves) and roasted under high temperatures, this tea is very different compared to other green tea in Japan. Tea leaves are deep-fried and then quickly cooled. As in the case of Kukicha, due to the fact that the raw material consists of leaves and a large number of stems, this tea is almost free of caffeine. Due to a specific process, this tea has a unique flavour and definitely deserves special attention.
Dry tea leaves have a strong sweet aroma with notes of brown rice, black bread, and roasted nuts. After the first infusion aroma develops into baked fruits, roasted sunflower seeds, bread, shiitake mushrooms, and fried tofu. The taste is sweet and gentle with notes of coffee, seaweed, roasted nuts, and smoked fish. The colour of the infusion has a deep whiskey tone. The empty cup will delight you with a wonderful caramel aroma.
This interesting tea with multifaceted taste will be a great accompaniment to a smoked or fried fish and meat, black bread-based sandwiches, and seafood. Great choice for coffee-based desserts. Goes well with whiskey, helps to open up woody notes. Dry tea has a very delicate and sweet aroma with notes of rice crackers, nuts, and waffles.