Yamazoe Harubancha | Natural farming | 2025

山添 春ばん茶

Traditional sun-dried and pan-fired spring (‘haru’) bancha harvested in March when the tea tree’s large, mature winter leaves are accompanied by the earliest tiny, tiny buds of the year.

Brewed even with boiling water, there is no trace of bitterness. Instead, we are met by a naturally sweet and slightly floral amber-golden tea with bright notes of cooling herbs and wild flowers.

The rustic bancha material offers numerous enjoyable brews and conveys from the first sip a pleasant body-sensation that can seem at once warm and cooling, calming and uplifting – as a testimony to the seasonal transition from winter to spring.

stinging nettle – chamomile – spearmint

kr. 125,00