Tea leaves are from later harvests in the autumn and winter. The tea leaves and processed half way through till "Aracha" stage then kept in cool storage for up to 3 years for ripening. This ripening process breaks down tannins in tea and leads to the mild tea taste. It is then roasted which gives an appearance similar to Hojicha roasted tea.
The difference therefore between Hojicha and San-nen Bancha is whether the tea is processed right after harvesting or ripened. Both of these teas are known for mild and low levels of caffeine. This aged San-nen Bancha is the most mild and almost free of caffeine.
Third - fourth flush from Nara prefecture
4g (3-4 tsp) / one cup / 100°C (212°F) / 3-5 min
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