The process of growing, harvesting, and selling bancha plays an important part of the Japanese tea industry.
This process is explained in detail below.
1. Cultivation
Bancha production begins in the tea plantations, where special care is taken.
In tea producing areas such as Kyoto, tea leaves are picked from tea trees that are over 300 years old.
This tea is grown in particularly carefully controlled environments to maximize flavor and quality.
Additionally, more and more farmers are adopting organic and nature-friendly farming methods.
2. Harvest
Bancha is harvested when the tea leaves are at their freshest and most flavorful.
Harvesting is usually done in spring or early summer, and each leaf is carefully sorted when picking.
The harvested tea leaves are roasted on the spot to prevent oxidation before proceeding to the tea manufacturing process.
3. Tea making
The characteristic manufacturing method of bancha is that the tea leaves retain their original shape.
Even after the stems and leaves are picked, their shape remains the same. The tea leaves are roasted again, dried, and then packaged as bancha.
This process gives bancha a deep green color and a unique flavor.
4. Sales
Bancha is widely enjoyed not only during tea ceremony ceremonies, but also as a daily drink.
It is available at tea shops, supermarkets, and online stores.
Its taste and quality are highly praised both in Japan and abroad, and it is loved by many people.
[Would you like to try Kyoto Bancha? ]
We, Hajime Shokai, provide the highest quality Kyoto bancha produced from the beautiful tea plantations of Kyoto.
By fusing traditional manufacturing methods with modern tastes, we deliver Kyoto Bancha as a special experience.
Please see the link below for details.