Organic Sannenbancha

Cost-effective, aged for 3 years (jukusei). Organic premium sannenbancha from Kitsuki (Ōita Prefecture) with a mild sweetness (polysaccharides). Early harvest. 100g
  • Early harvest (Wakaba 若葉)
  • 95% leaves
  • Aged for 3 years (jukusei sannen)
  • High concentration of tea polysaccharides (mildly sweet)
  • Very alkaline-mineral
  • Low in caffeine


Character Slightly sweet, mild, alkaline-mineral, slightly earthy, subtle toasted notes
Tea Garden From a leading organic tea farmer in Ōita, second generation
Terroir Kitsuki, Ōita, Japan
Harvest 1st harvest (ichibancha), end of April + 2nd harvest (nibancha) end of June, 2017
Cultivar Blend of Okumidori, Yabukita, Fujimidori
Steaming Short (asamushi, approximately 30 seconds with increased distance from steam outlet)
Roast Approximately 185°C for 20 minutes
Macro­biotic/TCM Medium yang (depending on preparation)
Elevation 100-200m above sea level
Shading None
Organic Cert. EU certified organic since 2001, cultivation without pesticides since the 1980s
Laboratory Tests Radioactivity (Region 11/2019)
Grade 92/100 p. (sannenbancha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€9.90 / 100g
In stock

Tea Farm

The tea farmer is known for his commitment to JAS organic standards. As a result, he was awarded the Director-General Award (生産局長賞) in the National Environment Conservation Agriculture Promotion Contest by the Ministry of Agriculture.



The green tea is made predominantly from the leaves of early bancha harvests. In accordance with tradition, these stems are aged for 3 years (jukusei sannen) and only oven-roasted in small batches of just a few kilos. The resulting tea is reminiscent of a mature hojicha: pleasantly alkaline-mineral, slightly earthy, almost caffeine-free, mildly sweet. Premium sannenbancha with a subtle toasted note.


Medium-fine sannenbancha leaf


Honey brown


Sannenbancha (Japanese: 三年番茶) is a special form of Bancha tea and thus a very special and rare Japanese green tea variety. "San nen" translates as "three years" and refers to the tea's three year maturation process. Sannenbancha usually has a high proportion of stems, but varies considerably: some varieties are only about 5% stems, while others are exclusively (100%) stems. In addition, the tea is roasted at different intensities. Its processing is thus significantly longer, and in this respect more elaborate, than most other Japanese green teas. The finished tea has a dark brown colour and an earthy, full aroma.

Cultivation & Processing

This tea is thus an authentic, fully aged (jukusei 熟成) sannenbancha. This variety of green tea is only produced in small quantities in Japan and is considered a rarity.

Our farmers' tea fields are located in the south of Japan, on the island of Kyushu. The fields are close to the ocean in an idyllic landscape, far from any agricultural farms. As a result, there is no potential risk of the winds carrying over any pesticides from other farms. The temperature differences between day and night, the frequent fog, as well as the mild, briny ocean air, are all beneficial for the growth of the tea

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Ōita Prefecture. Sourced directly from the tea farmer.

Organic Certification


Brewing Guide

For best flavour (balanced, yang)

1 heaped tbsp per 200-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.

As a cold brew / mizudashi (sweeter and refreshing, lower yang)

3 heaped tbsp per 1L room temperature or chilled water. Steep for 60 minutes in a mizudashi pitcher or flask.

For a stronger tea (robust and bitter, maximum yang)

3 heaped tbsp per 1L water, briefly boiled. Allow to simmer for 5-45 minutes on very low heat. Strain.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

The ideal teapot for sannenbancha is a dobin made with brown clay or a black tokoname kyusu, which is a good all-rounder for preparing green teas. Alternatively, a glass teapot with a large sieve can be used.When preparing a cold brew, it is recommended to use a specially designed pitcher for mizudashi.

Recommended Storage

Ideally store green tea in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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