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Kiobancha

Not available
Description

Bancha tea is made from fully formed leaves of summer or autumn harvest. This is a usual budget tea. But, some special techniques are practised (in some places) after which this tea falls into the category of high-grade. Thus around the town of Uji in Kyoto Prefecture (in Japanese, Kye-to), the leaves harvested in autumn are steamed, dried and fried in large ceramic trays to enhance a bright flavour. This is the way to make a high-grade Kyo-Bancha.

When dry, these are large thin one-piece leaves of brown shades. The aroma of dry tea is intense, bready-spicy with coffee notes. The infusion is transparent and has a walnut colour.

The bouquet of ready tea is warm, bready-spicy with nutty and coffee notes. The aroma is thick, rich and deep. The flavor is delicate, soft, multi-layered, slightly sweetish with a juicy hint of pecan nut. A long impressive aftertaste.

Preparation: use the classical Japanese method of brewing. Preheat the teapot, put Kyo-Bantya (the proportion is 3 - 4 g per 100 ml), pour with boiling water, wait for 30 seconds and immediately fill the cups. The procedure can be repeated 3-4 times.

One can also use the pouring brewing method (pouring hot water through tea leaves, gradually increasing exposure time, starting with 10 sec). The proportion is 5 - 6 g per 100 ml. The leaves last for 6 brews.

An original Japanese grade, - reminding a bit of the Wuishan oolong and some Gunfuhun grades - but significantly lighter, more etherial. The effect is warming and relaxing. A great choice for tea ceremonies during the cold season.

Comments
Is comment useful? true 1
Ведмедик Клещаногий

Очень необычный чай. Я за расширение японской тематики.

Is comment useful? true 1
Юрий. К

+1, поддерживаю за расширения японцев.

Is comment useful? true 0
Чайный клуб

Добрый день, спасибо за интерес к японским чаем, постараемся!

Is comment useful? true 0
Константин

Какой год и месяц сбора?

Is comment useful? true 0
Guest Фёдор

Лето 2016 года.

Is comment useful? true 0
Елена

По японскому методу сливать первый пролив не надо?

Is comment useful? true 0
Ведмедик Клещаногий

По-моему там заваривают не проливами, а все в одном чанике

Is comment useful? true 0
Guest Федор

Пил сегодня проливами не сливая первую - всё ок.

Is comment useful? true 0
Чудотворожок

На что похож? Водрослями или рыбой не отдает?

Is comment useful? true 3
Guest Фёдор

Совсем не отдает. На мой взгляд, по вкусу, на Хэй Чу смахивает.

Is comment useful? true 0
Елена

Нечто среднее между ходзитя и любао ча чжуань, мне понравился, но своих денег имхо не стоит.

Is comment useful? true 1
Роман Бадеев

на ходзитя, но помягче. все таки цельный лист

Is comment useful? true 0
Роман Бадеев

на ходзитя, но помягче. все таки цельный лист

Is comment useful? true 0
Ведмедик Клещаногий

Подозреваю, что на ходзича, только лист целый

Is comment useful? true 0
bociachok

не описка? "к" не лишняя?

Is comment useful? true 3
Ведмедик Клещаногий

Смеяться после слова "лопата"

Is comment useful? true 0
Ведмедик Клещаногий

На вид похож на белый.

Is comment useful? true 0
Никита

По виду похож на опавшую листву, пролежавшую под снегом всю зиму и ранней весной показавшуюся на первых проталинах :-)

Is comment useful? true 4
Чудотворожок

Ты идешь по красному лесу,трава высокая,только,что прошел дождь,он смыл почти всю кровь,вдалеке стоит дом из кедра и сосны,ты уже была в нем,ты не одна там стоит человек,посмотри на него,узнай его,как воспоминания о завтрашнем дне.Впусти его,пусть покажет тебе,ни начала ,ни конца,ни смерти ,не жизни.@ 12 Monkeys

Is comment useful? true 1
Володя Плюсов

Ты собираешь мозаику, и уложив последний кусочек картона, узнаешь в картине себя, собирающего ту же мозаику.@ не помню

Is comment useful? true 2
Чудотворожок

Что значит не помню. Это из Макс Пейна.

Is comment useful? true 1
Перфильев Федор Андреевич

А на деле вкусный красный.

Is comment useful? true 1
Guest GunZZ

А в реале жаренный зеленый чай)