3-year Organic Hira Bancha 3-年有机番茶
There is an old saying that those who drink the tea made from tea leaves harvested on the eighty-eighth day after the first day of spring will stay in a perfect state of health and live longer. The tea leaves gathered on this day are the best in their quality, fairly mature and containing a rich mix of aroma and flavor.
Tea leaves are harvested several times a year. The first harvest tea is considered the best, called Ichi-ban-cha (No. 1 tea), then followed by the second harvest or Ni-ban-cha (No. 2 tea), and then the third harvest or San-ban-cha (No. 3 tea). Tea harvested in the later part of the season is called Bancha or Aki-Bancha, which means Autumn Bancha in Japanese. These Bancha are usually used to produce dried tea leaves by means of roasting, producing products such as Hira Bancha or Houjicha.
Hira Bancha is made using second harvest tea leaves mixed together with the twigs of the tea tree and then roasted. The caffeine content is very low in bancha tea leaves and the tea has a warming effect on the body.
The benefits of Hira Bancha
Kukicha is made from stems and branches that are separated in the refining process of Sencha. The biggest difference from commercialized Kukicha is that Unsui's Kukicha is roasted. Unsui's Kukicha has over 30 years of history and, until now, has been sold exclusively in the Macrobiotic field. Because stems and branches of tea leaves are roasted, its roasting aroma and mild flavor are the main characteristics. During hot summer, it is best enjoyed as cold tea. Unsui's Kukicha has been the most popular kind of tea because it has less caffeine, so that it does not have any stimulating effect. Unsui's Kukicha can be enjoyed by people with sickness, children, and all other tea drinkers.
Organic Sencha (green tea)
It is the most representative kind of Japanese tea that occupies about 80% of tea production in Japan. Harvested tea leaves are steamed, rubbed thoroughly, and then formed into long thin shapes. Sencha tea leaves have a vivid deep green color, a refreshing aroma, and a light bitterness in its sweet flavor, and thus it pairs well with sweet desserts as well as when you would like to refresh your palette. It contains the most protein and dietary fiber amongst all teas.
Unsui’s organic genmaicha consists of a mixture of toasted brown rice and green tea leaves. This special blend balances the yin energy of the green tea, and is suitable for those with a sensitive digestive system.
Organic Green Tea Matcha Powder
Rejuvenate, Focus, Nourish. Deeply steeped in Japanese tradition, Unsui’s premium grade matcha powder is one of the world’s most potent natural sources of antioxidants, as well as immune boosting and detoxifying flavanols and catechins (EGCG). We select only the finest Japanese matcha powdered green teas made using ceremonial- and traditional- certified organic whole tea leaves to form our special blend, resulting in an organic, regal, full-bodied, rich and balanced flavor experience.
100% benefit from the tea leaves. Matcha is made by grinding the entire leaf into powder, preserving all the nutrients and benefits that are taken away by tea bags, ensuring that the benefits of the tea leaves can be consumed as you drink. This ensures that matcha drinkers consume a higher concentration of antioxidants, vitamins, minerals and fiber than any other type of tea.
What makes matcha special
How to prepare green tea matcha
Matcha Tea is unique in that it is a fine green powder. Traditional Matcha is prepared by placing a portion of the tea in a bowl or cup, and then adding hot water. The tea is then dissolved and aerated using a traditional bamboo whisk (known as cha-sen in Japanese) until it is creamy and frothy. You can also use a hand mixer to whisk the matcha powder.
Posted by June Ka Lim, macrobiotic chef and counselor