Naturally grown Sannen Bancha / Kenichi Natural Farm

The soothing aroma of a wood fire and the taste of tea that gently warms the body.

The caffeine in tea is contained in the new leaves, which is lost as the leaves grow.

This Sannen Bancha is made from midwinter tea leaves that have had all of the caffeine removed, and from parts of the branches that have no caffeine to begin with, making it perfect for people who can't tolerate caffeine or for situations where you don't want to go to the bathroom.

<From the farmer>

The warmth of nature

"Shokuyo" is an ancient Japanese dietary wisdom that states that eating locally grown, seasonal foods leads to good health.

Among these, Sannen Bancha, which plays an important role, is carefully prepared using the following method.

◌We use the entire tea plant that has been grown for over three years.

◌It is harvested in winter, during the coldest time of the year.

◌Roasted over firewood provided from the forest.

This tea is made not using new buds, but using carefully grown tea leaves and tea plants, and is imbued with the energy of yang. Drinking a warm cup of Sannenbancha will warm your body and relax your mind.

Enjoy a cup of tea that is packed with the natural workings of the tea fields surrounded by lush countryside.

How to drink deliciously

How to boil it

Put 1L of water and 8-10g of Sannen Bancha in a kettle, bring it to a boil, then turn the heat down to low and simmer for 10-20 minutes. The flavor will become more mellow if you leave the tea in the kettle for a while.

Easy to drink

Put 3g of Sannenbancha into a 500ml water bottle and pour in boiling water until the bottle is full. Close the lid and leave for 2 hours to enjoy delicious Sannenbancha.

● Extra Edition

We also recommend adding grated or dried ginger powder to warm sannenbancha tea, along with plum flesh and a little soy sauce to make umeshobancha tea. It can be enjoyed like a soup.