Roasted Japanese Green teas are a traditional style of tea perfected in Japan to yield a roasted, umami flavor. The steaming and roasting process gives the teas its special savory, nutty flavor.
First, the tea leaves – top leaf and bud of the Camellia sinensis tea bush are plucked in the spring months of May and June. Numi’s farming partners are a 4th generation family business located in Shizuoka, Japan. They are part of a small farmer association which consists of approximately 15 farmers located in a special isolated area – perfect for organic farming. They have been certified organic for over 25 years and are among the first organic tea farmers in Japan.
For a premium taste, Numi uses custom-sized full-leaf grade organic tea leaves. After the tea leaves are plucked they are transported to a local raw material factory for steaming and rolling to form sencha or bancha green tea. Sencha may be enjoyed as is while bancha may also be roasted, smoked or fermented. For these blends, after steaming, both teas are taken to a finishing factory where the leaves are roasted in small batches for 5 min at medium – high temp (100˚ C – 200˚ C). The steaming and roasting process removes bitterness from the tea and yields distinct, mild, nutty, savory flavors. They contain low to medium levels of caffeine.
Roasting Times & Temperatures
- Hojicha: 5 minutes at 200˚ C
- Kukicha: 5 minutes at 120˚ C
- Bancha: 5 minutes at 100˚ C
After organic tea leaves are harvested, they are steamed before being rolled into a bancha. From there, the leaves are roasted at a high temperature (200˚ C) for 5 minutes to create a copper color and an earthy, smoky, and well-rounded flavor. Hojicha is low in caffeine and pairs beautifully with a dessert or seafood. For ideal brewing, bring fresh water to a boil, cool slightly to 175˚ F and steep for 2-3 minutes.
After organic tea leaves are harvested, they are steamed before being rolled into a sencha. Then stems, twigs, and stalks are sorted out and roasted at a medium temperature (120˚ C) for 5 minutes. The resulting flavor is nutty, creamy and slightly sweet. Kukicha is low in caffeine and pairs nicely with a savory dish. For ideal brewing, bring fresh water to a boil, cool slightly to 165˚ F and steep for 2-3 minutes.
Once harvested, the organic tea leaves are steamed to become bancha and then roasted at medium temperature (100˚ C) for 5 minutes. After drying, organic yuzu peel is blended into the bancha mixture, imparting a distinct tart flavor with notes of grapefruit and tangerine. The result is a sweet, lemony yet smooth tea. Yuzu Bancha is medium in caffeine and pairs nicely with sushi. For ideal brewing, bring fresh water to a boil, cool slightly to 165˚ F and steep for 2-3 minutes.
Discover the distinctive and nuanced flavors of high-quality roasted green teas from Japan! Enjoy their satisfying flavors any time of day. Find them at NumiTea.com, Amazon, Whole Foods or Sprouts and tag us on social @NumiOrganicTea to let us know what you think!
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