Mimasaka Bancha is a tea that is known to have been loved by Miyamoto Musashi, a famous swordsman in the early Edo Period.

Read about how Mimasaka Bancha is crafted

It is made by using the tea leaves and stems harvested from mid July - mid August. Leaves and stems are boiled in an iron pan. Boiled tea leaves are spread out onto a straw mat. Cooked water used for boiling the tea is sprinkled onto the tea leaves as it is dried under the sunlight, and this is repeated two or three times. As a result of tea incrustation from the water sprinkled onto the tea, color of the dried tea leaves become amber.

STEEPING NOTES

Because Mimasaka Bancha is slightly fermented, it must be brewed in boiling water for 7-8 minutes to fully enjoy the tea. By pouring boiling water to the tea leaves will extract only the sour flavor contained in the tea.

Several customers have recommended brewing the leaves to a thicker, stronger extract, so here is our current recommendation:

Tea: 5 grams. Time: 8 minutes. Water: About 2 cups or 300-350 ml. Place leaves in boiling water and brew for 8 minutes.

Product Info

• Name: Mimasaka Bancha
• Japanese name: 美作番茶
• Ingredients: Green tea leaves
• Harvest: July - August
• Region: Okayama prefecture

Vendor Info

• Name: Furyu Bancha Specialty Shop
• Type: Tea shop
• Owner: Nobuhiko Ikematsu, Bancha specialist
• Established: 2010
• Location: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (Google Map)

About Bancha Specialty Shop Furyu

Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.