The Hayashi's green tea garden is located in Mie Prefecture, not far away from the coast of the Pacific Ocean.

Iwao Hayashi is one of the precursors of the non-conventional farming movement in Japan. He followed his own ideas, and moved his tea garden production away from conventional farming, at the end of the seventies.

Mr Hayashi is known by other Japanese tea farmers, as an expert in natural ways to handle vermins, a fundamental topic in natural tea production.

The teas of the Hayashi Family are characteristically chuu-mushi (mildly steamed) tea, in between asamushi (lightly steamed) or fukamushi (deeply steamed.)

The longer the steaming of the tea leaves, the more the tea structure opens. The tea needles become a bit more fragile, smaller tea leave particles might be found. In addition, the infusion is characterized by an intense green colour. the brewing time is very short.

We only need less than a minute in order to enjoy a beautiful infusion. The taste is fresh and smooth, intensive but not bitter.

Mie Yanagicha Bancha is harvested about two weeks after the first harvest.

The small leaves and petioles that were not previously harvested, have become slightly larger and firmer. The finished tea is still very fine since the tea bushes in Mie usually have finer leaves.

This Yanagi bancha is characterised by a mild taste, which is underlined by slightly lemony notes.

If you scan the QR code in the image gallery you will be able to enjoy a nice song that I have selected to match this tea.

The Japanese Tea Evangelist says: This Yanagi bancha is really refreshing. It tastes smooth & fresh. It is a bit different from other bancha teas since it has been harvested two weeks after the first harvest, meaning that the tea leaves aren't worn out yet, they aren't too old. It is closer to the Japanese green teas we know even though other bancha teas are also green. A true delicacy not so high in caffeine.

Yanagi Bancha Mie (100 gr)

kr90.00Price
  • Type of tea:  Japanese Yanagi bancha (naturally grown non-roasted bancha)
    Harvest: Second Flush
    Amount: 100 grams vacuum-sealed pouch
    Origin: Mie, Japan

  • This is how Iwao Hayashi recommends brewing his sencha:

    Amount of tea: the desired amount of tea
    Amount of water: 200 ml of water
    Water temperature: 75/85 degrees Celsius (1st to 4th brew)
    Amount of time: 90 secs (1st brew) 20 secs (2nd to 4th brew)

    This is how The Japanese Tea Evangelist recommends brewing this fantastic yanagi tea.

    Medium:
    Japanese clay teapot (kyuusu) or dobin
    Rinsing: No
    Amount of tea: 3 grams of tea (about a teaspoon & a half)
    Amount of water: 100 ml of water
    Water temperature: 75 degrees Celsius (1st brew) 80/85 degrees Celsius (2nd to 4th brew)
    Amount of time: 75secs (1st brew) 60 secs (2nd brew) 45 seconds (3rd brew) 30 secons (4th brew)

    NOTE: If you do Gong Fu Cha my recommendation is to use your usual parameters for Japanese green teas. Remember that Japanese teas are for the most part steamed & therefore more delicate than other types of teas.

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