Spring and autumn Bancha crops are mixed and post fired during final processing (Houjicha). Bancha are later season crops producing tea of well-defined character, vivid yellow colors and refreshing and deep flavors. Spring crop bancha has a distinct aroma which is further heightened when roasted. It makes an excellent incense for an authentic cha-kouro tea incense burner.

This tea is produced under ISO 14001 Certified Environmental Management Standards. Japanese steamed green tea's have traditionally high antioxidant levels.

Hot Tea:
- Boil water and let cool to 203F/95C
- Steep for 30 seconds (longer=stronger)
- Use approx. 3 tsp per cup
- To re-infuse use higher temperature/less time

Iced Tea:
- Pour 1 1/4 cups boiled water on 6 tsps of tea
- Steep for 3-5 minutes
- Pour into pitcher while straining leaves.
- For a quart of tea add ice & top w/cold water
- Garnish and sweeten to taste