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Wakocha & Bancha Moya leaf tea set
Moya organic Wakocha & Bancha set in an elegant black paper box
Lowest price in 30 days: 75,00 zł
Tea set Wakoucha & Bancha
\n\n\n\nA carefully selected duo of the highest-quality Japanese teas in an elegant and eco-friendly package made of black stiff paper. Each tea is unique in its way and complements the other perfectly. Japanese Wakoucha leaf black tea, with its floral flavor and crimson color, remains a rarity. Bancha green tea, on the other hand, is very popular in Japan and is suitable to be enjoyed any time of the day due to its low caffeine content and pleasant taste.
\nBancha: japanese every day tea
\n\n\n\nBancha is a green tea with a golden-yellow tint. It has a slightly acidic flavour and a distinct walnutty aftertaste, which is a result of the high content of tannins. The name bancha (玄米茶) derives from words „ban” and „cha”. In Japanese, „cha” means „tea”, while „ban” can be understood as something „daily”, „popular” or „late”. The last meaning refers to late crops of Bancha leaves that are harvested from the lower parts of tea bushes. Moya Bancha is organically cultivated on the island of Kyushu.
\n\n\n\nIn Japan, bancha is considered to be an everyday tea and is often served with meals. It can be drunk all day long because it contains 70% less caffeine than gyokuro. Due to the extended photosynthetic cycle, bancha is characterized by a higher level of tannins than other teas. Tannins – also known as tannoids – have anti-inflammatory and detoxifying effects. Just like other Japanese green teas, bancha is a rich source of catechins and antioxidants. Drinking bancha is good for the digestion, and it also delays the ageing processes, helps to get rid of toxins, keeps the sugar levels in check, reduces bad cholesterol and improves overall dental health. Its leaves contain easy to absorbe vitamin C, beta carotene, folic acid, potassium, calcium and phosphorus.
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Wakoucha: black tea from Japan
\n\n\n\nThe taste of this black leaf tea is truly exquisite, slightly flowery, with noticeable honey and spice undertones. The term „kou-cha” 紅茶 can be translated as „a tea of crimson colour”. Such designation was coined thanks to Japanese soft water, which would turn dark red with a hint of blue, when infused with black tea’s leaves. That’s also why, in the past, wakocha was referred to as „red tea”. When brewed in water of medium hardness, more typical of the European countries, the tea takes on a colour of dark amber. Moya Wakocha is cultivated and processed in the Mie region on the island of Honshu.
\n\n\n\nBlack tea wakocha is ideally suited as a companion for meals and desserts, the sweetness of which is subtly broken with the tea’s bitter undertones. Just as any other black tea, wakocha, once harvested, undergoes the process of drying and fermentation, which sets it apart from green teas. The results of this process are wakocha’s dark colour, slightly earthy flavour and reduced caffeine content, when compared to e.g. green tea sencha. Drinking black tea aids digestion system. Infusion of wakocha can be a source of amino acids, beta carotene, folic acid, potassium, calcium, and phosphorus. As there aren’t many farmers in Japan, who would decide to cultivate and process black tea, Japanese wakocha remains an uncommon delicacy.
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From ceremonial to culinary matcha - choose the matcha that suits how you drink it
Tradycyjna
Ceremonia herbaciana, z wodą na ciepło lub zimno, matcha latte, koktajle i napoje z matchą
Green shade
Umami
Bitterness
Codzienna
Matcha latte, lemoniada, koktajle, wypieki, słodycze, lody, czekolada
Green shade
Umami
Bitterness
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FAQ
Would you like to learn more?
We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Traditional Matcha. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavor and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Daily Matcha, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
Be inspired
Matcha recipes
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