OCTOBER – NOVEMBER TEAS | SEASONAL
From autumn into early winter, small white flowers quietly open across our tea fields. From our naturally farmed fields in Oku-Yamato, Nara, we bring you two teas made to enjoy the fragrance of these blossoms.
After the harvest season, when the fields grow calm again, the tea plant opens white flowers much like a camellia.
Because our fields are farmed without pesticides or fertilizers, both the flowers and the leaves can be enjoyed just as they are.
Shizen Hanacha, made only from the blossoms, and Hana Bancha, leaves and flowers picked together — two cups you can only meet in this season.
NATURAL TEA FLOWER TEA
A rare tea made only from tea blossoms. We carefully hand-pick the white flowers that bloom on our naturally farmed tea plants in Oku-Yamato.
A soft floral aroma rises gently, followed by a delicate sweetness. Light and airy, it is completely different from tea made from leaves. Nearly caffeine-free, it is lovely in the evening, too.
FLOWER BANCHA
A bancha made by picking naturally farmed tea leaves together with seasonal flowers, grown in the sharp day-night temperature swings of Oku-Yamato. Available only while the flowers bloom.
The flowers’ fragrance drifts softly over the gentle savoriness of bancha. Low in astringency with a clean finish, it leaves a faint floral afterglow. Low in caffeine — good for mornings and evenings alike.
| Shizen Hanacha | Hana Bancha | |
|---|---|---|
| Made from | Tea flowers only | Tea leaves + seasonal flowers |
| Aroma | Soft, clear floral | Toasty bancha layered with flowers |
| Taste | Delicate sweetness, light | Gentle savoriness, clean |
| Caffeine | Nearly none | Low |
| Perfect if | You want the pure scent of the flower | You want a seasonal touch to everyday bancha |
On evenings when you want to avoid caffeine, Shizen Hanacha makes a calm cup before bed.
Clean and refreshing, Hana Bancha pairs well with Japanese food and Western sweets alike.
A tea that exists only at this time of year makes a thoughtful seasonal present.
Place the flowers in a teapot or cup, pour water at 70–80°C (158–176°F), and steep for 2–3 minutes. A lower temperature brings out the gentle floral scent.
Pour 200 ml of hot water over 3 g of leaves and steep for 2–3 minutes. For a fuller floral aroma, we recommend 80–85°C (176–185°F).
Only the white blossoms of the tea plant. Nearly caffeine-free.
Seasonal bancha with a floral aroma over gentle savoriness.
Both are limited seasonal teas, available only while the flowers bloom and while supplies last. Prices in Japanese yen.
Since 2015, we have grown our tea plants without pesticides or fertilizers. Flowers are a sign that the plants are healthy and alive.
We hope you enjoy the fragrance of this autumn at home.
Tsuge, Nara | Yusando