Satoyama Sannen Bancha　

In Japan, there is an old saying: “Eating what grows locally, in its season, brings health.”
This traditional wisdom is known as Shokuyō—a way of nourishing the body through harmony with nature.

Our Sannen Bancha has long played an important role in this philosophy.
We make it with great care, following these time-honored practices:

◌ Using tea trees that have grown for more than three years, harvesting the whole plant.
◌ Picking only during the coldest part of the year—deep winter.
◌ Roasting slowly over a wood fire using logs gifted from the forest.

This tea is made not from tender young buds, but from mature leaves and stems, full of deep vitality.

Enjoy a cup filled with the quiet power of the satoyama landscape, where tea fields are cradled by forested hills and the rhythm of nature flows through every leaf.

________________________________

● Stovetop Method
Add 8–10g of Sannen bancha and 1 liter of water to a kettle.
Bring it to a boil, then reduce to low heat and simmer for 10–20 minutes.
Leaving the tea leaves in the kettle after turning off the heat will allow the flavor to deepen and become smoother over time.

● Easy Everyday Method
Place 3g of Sannen bancha into a 500ml thermos.
Fill with boiling water, close the lid, and let steep for about 2 hours.
You’ll have a delicious cup ready to enjoy!

🫖 From Our Staff

“The longer you let the tea steep, the smoother and richer it becomes.
In summer, we recommend finishing it within a day and storing it in the fridge if needed.
In winter, it’s fine to leave it in the kettle for 2–3 days. Reheating it the next day brings out a beautifully mellow flavor—it’s like the tea evolves with time!”