Bio Ginger Lemon Bancha

Mixture of Bancha green tea, ginger and lemon grass. Bancha Keiko origins from bigger leaves that grow under fresh spring buds. It shoots after the fresh buds are picked and the tree is trimmed. It is suitable for all day drinking. Lighter green leaves with a peppery and grassy aroma. Green yellow in a cup with a fresh flavour and vegetal tones of freshly cut grass, seeweed and a pleasant hint of a baked bread.

How to brew Ginger Lemon Bancha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.