First, the tea plant stays in hibernation during the winter. It then begins to bud and release its fragile leaves, which in turn have more time for growth. Such languid process results in an increased amount of various nutritional elements and up to three times higher content of L-theanin, when compared to the teas from subsequent harvests. L-theanin equips Ichibancha with sweetness and relaxing properties, reducing anxiety. It is a tea, which supports effective relaxation and wins the hearts from the very first sip.
Exquisite green tea from the first harvest
Organic green leaf tea of a stunningly alluring composition of subtle sweet taste and deep umami notes, captured within a brew of greenish yellow shade. Ichibancha comes from the earliest harvest, which in Japan is treasured and celebrated just like Beaujolais nouveau in France. In various parts of Japan, due to the distinctions in climate, it may fall on different months of the year, although it most frequently takes place in the spring.
ICHIBANCHA PREPARATION
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VOLUME: 2-3 g na 150 ml |
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TEMPERATURE: 80°C |
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INFUSION TIME: 1 min |
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MULTIPLE INFUSIONS: Yes, 2 times |
