Hanabancha is made by picking naturally farmed tea leaves together with seasonal flowers in Oku-Yamato, where days are warm and nights are cold.

A limited tea, made only in the season when the flowers bloom. The fragrance of the flowers passes gently into the bancha, and aroma and taste melt together in the cup.

A soft floral scent over the mild umami of bancha. Low in astringency, with a clean taste and a faint floral finish.

Lower in caffeine, it suits both the morning cup and a relaxing evening.

How to prepare

Pour 200ml of hot water over 3g of tea and steep for 2–3 minutes. To enjoy more of the floral aroma, we also recommend slightly cooler water at 80–85°C (176–185°F).

Product details

Ingredients: bancha, flowers (Nara Prefecture, Japan — natural farming)
Harvest: flowering season
Net weight: 40g (1.4 oz)
No pesticides or chemical fertilizers
Seasonal, limited product