Bancha
Kaori Organic

Premium 92 P.

SKU
5545-bio
Aromatic and fresh, low caffeine organic bancha made from the rare kariban (刈番) middle harvest before the meban harvest. Custom-made for Sunday by the renowned organic farms Nishi and Nuruki Seicha in Kagoshima. Ideal as an evening tea. 100g
  • Mild and low in caffeine
  • Rare and especially fresh kariban middle harvest
  • Renowned organic farms custom-produce the tea for Sunday
  • Brief shading of the leaves due to intense sunlight
  • Extremely mineral-rich, volcanic soil
  • High mineral richness as a result of regular ash fall (from nearby volcano)
Character Aromatic, fresh hay, slightly bitter
Tea Farm Collaboration between Nuruki and Nishi Seicha
Terroir Chiran & Makizono, Kagoshima
Harvest Kariban 刈番, a few days after the 1st flush, end of May
Cultivar Yabukita, Yutakamidori, Saemidori, Okumidori and others
Elevation 160-250m above sea level
Steaming Short (asamushi, 38 seconds)
Shading 7-10 days
Organic JAS, EU
Laboratory Tests Radioactivity (Region as of 11/2019)
Grading 92/100 p. (bancha category), Premium
€7.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5545-bio
€7.90 / 100g
In stock

Tea Farm

Nuruki Seicha

The fields of Nuruki Seicha are located in the shadows of Kaimon Mountain (開聞岳) in southern Chiran, not far from Mt. Sakurajima. The Nuruki family has cultivated tea for over 20 years according to organic standards and comprehensive cultivation methods. We at Sunday Natural hold the Nuruki family's dedication to tea in high regard. Yuichiro Nuruki is the third generation of his family to run the farm. His father succeeded in converting the tea farm into an organic farm in the late 1990s, when agriculture in Chiran was still predominantly characterised by conventional cultivation methods. This was a challenging endeavour, particularly in the beginning. At first, the Nuruki family was ridiculed for their attempts to convert to organic farming and avoid the use of pesticides, and they had little experience or help with the transition. Yuichiro Nuruki's father, however, was not intimidated and today the Nuruki Tea Factory proudly produces premium organic teas that are notable for their strong character and nutritional benefits.

Nishi Seicha

A successful tea farm currently operated by 3 brothers and their wives. The farm was founded in 1954 and has been passed down for 3 generations. Due to high demand, the farm not only sells their own teas, but also organises partnerships and sales for other farmers in the region.

Character

Flavour

An aromatic and somewhat stronger bancha with distinct notes of fresh hay and green grass. Strong character, subtly bitter, very low caffeine, pleasant as an evening tea.

Leaf

Grass green, flat needles

Cup

Delicate yellow

Bancha

Bancha is a key component of the Japanese green tea tradition and is made from the larger leaves of later harvests, with premium banchas being produced from leaves of the early intermediate harvest (meban). The tea is very mild and alkaline-mineral. An important macrobiotic tea, ideal to enjoy in the evening.

Cultivation

Location, Cultivation, Processing

The tea field is located in the fertile lands of southern Chiran in Kagoshima, Japan. The sun shines intensely over these coastal lowlands, thus encouraging the synthesis of bitter substances in the tea plants. The tea field has been certified organic since 1998 and utilises self-produced natural fertiliser that is fermented for 3 years and made from a nutritious combination of bamboo powder and mineral-rich stone. The fertile volcanic soil is further complemented by the ashes that are carried by the wind from the nearby active volcano, Mt. Sakurajima. The tea is shaded from the strong sun for 7 days before harvest and immediately washed with water after harvest to cleanse away volcanic ash. The tea farmer takes special pride in the use of older, traditional rolling and drying machinery that is made of bamboo rather than plastic. The bamboo components ensure the high quality of the tea during processing.

Organic Certification:

Preparation

Preparation

2 heaped tsp per 100-300ml 55-60°C water. Steep for 2 minutes. Suitable for several infusions. This tea is especially heat sensitive, which is why we do not recommend using water above 60°C.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for this tea is a brown kyusu or dobin designed for bancha (which allows it to develop a more full-bodied flavour). A black tokoname kyusu with a fine ceramic strainer would be suitable to achieve a more neutral taste.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.

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