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Sannen Bancha loose leaf – naturally grown Japanese bancha from Nara, pesticide-free cultivation
Cup of Sannen Bancha brewed from naturally grown Japanese tea leaves, earthy and gently roasted character
健一自然農園 KENICHI SHIZEN NOUEN 三年晩茶 SANNEN BANCHA
Load image into Gallery viewer, Sannen Bancha loose leaf – naturally grown Japanese bancha from Nara, pesticide-free cultivation
Load image into Gallery viewer, Cup of Sannen Bancha brewed from naturally grown Japanese tea leaves, earthy and gently roasted character
Load image into Gallery viewer, 健一自然農園 KENICHI SHIZEN NOUEN 三年晩茶 SANNEN BANCHA

Sannen Bancha

Regular price ¥965

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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:

  • Using tea trees that have grown for over three years, whole and complete.

  • Harvesting during the coldest part of the year, in winter.

  • 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）

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Toward a future where people are living with nature

We will contribute to the creation of healthy minds and bodies through tea itself, a 100% pure, natural product that uses no pesticides or fertilizers, the benefits of its ingredients, and the experience of picking tea.

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Orders are usually shipped on Mondays and Fridays via EMS.

Please note that shipping schedules may vary depending on tea availability and preparation.

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