Sannen Bancha
健一自然農園
STORY & PROFILE
The Warmth of Nature: Sannen Bancha（Three years)
Experience the ancient Japanese wisdom of “Shokuyo,” the idea that enjoying seasonal, locally grown foods nurtures both health and spirit. Among these traditions, our Three-Year Bancha plays an important role, carefully crafted using the following methods:
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Using tea trees that have grown for over three years, whole and complete.
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Harvesting during the coldest part of the year, in winter.
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Roasting over wood fire gathered from the surrounding forests.
This tea, made not from tender new leaves but from tea trees that have matured over time, carries the energy of the sun. A warm cup of Sannen Bancha not only warms the body but also soothes the mind.
This naturally grown Japanese bancha tea reflects the slow rhythms of the satoyama landscape and offers a gentle, roasted flavor cherished in traditional Japanese tea culture.
Primary tea process ± Finishing tea process：Firewood roasting method
Havest season : Sannen Bancha season（Late November ～ early March）
Brewing Suggestion
● Simmered Brew
Place 8–10g of Sannen Bancha in 1L of water in a kettle. Bring to a boil, then reduce to low heat and simmer for 10–20 minutes. Leaving the tea in the kettle for a little while afterward enhances its mellow depth.
● Easy Brew
Add 3g of Sannen Bancha to a 500ml thermos and fill with hot water. Close the lid and let steep for 2 hours for a rich, flavorful cup.
● Special Variation
Try a warming Umé-shō Bancha by adding freshly grated or powdered ginger, along with a touch of plum paste and soy sauce, to a cup of hot Sannen Bancha—enjoy it like a nourishing soup.
Available for cafes, restaurants, and retail partners.