Fermented Bancha Black (Leaf 40g) YUSANDO Signature Collections

This tea is crafted from leaves grown naturally in the mountains of Nara, carefully fermented to perfection.
Harvested in summer from pesticide- and fertilizer-free tea plants, the leaves are boiled, meticulously kneaded, then steeped in barrels for 2-3 weeks of natural fermentation.
The method is the same as typical Bancha, but we use persimmon leaves for fermentation to suit Nara's climate.
A gentle acidity and unique fermented aroma unfold, warming your body gradually with each sip.

Taste
A deep flavor with a subtle acidity and fermented aroma that becomes addictive.
The aroma mellows over time, soothing both mind and body.

Health Benefits
Lactic acid fermentation : supporting improved gut health
Low in caffeine : making it safe to enjoy even in the evening
Natural fermentation provides antioxidant effects.

Brewing Method
Like Awa Bancha, brewing in a kettle is recommended.
Add 1 liter of water to 10g of tea leaves, bring to a boil, then simmer for 5-10 minutes.

For quick brewing in a teapot:
This yields a lighter, more mellow acidity compared to boiling.

　　80-85℃(176-185℉) /Leaf 3g / 200ml / 3min