This tea is a beautiful bi-product of Musashi's bancha, obtained when the tea trees are pruned (carefully) in summer; unlike kukicha (made with gentle twigs) this tea is unapologetically made with sticks and branches of the Zaikai tea bushes used for Musashi's bancha.
The brew is particularly sweet, with notes of caramel and roast barley; being made with twigs instead of leaves, the tea is ideal for drinking in the evenings, after dinner.
Bancha (boiled and roasted)
Mimasaka, Okayama, Japan
1 tbsp | 4g
180 seconds | multiple steeps
Kyusu or glass teapot
About The Grower
According to legend, Miyamoto Musashi loved this tea above all others. Farmed in June and boiled in old school cauldrons, the leaves are spread on straw mats and sprayed with the ‘tea’ in which the leaves were boiled. Like Musashi, it’s old school and badass