Kyoto Bancha "Temple Pine" teacups Part of that is because

Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds

This step increases the chlorophyll and decrease the bitterness

This tea is from the Asatsuyu cultivar of tea and has earned the nickname of "Natural Gyokuro" for good reasons

The warming sensation and flavors remain at the roof of your mouth long after each sip

Kyoto Bancha "Temple Pine" teacups Part of that is becauseThe green teas of Japan are unexcelled for vegetal freshness and sweetness. The dark green leaf of this tea yields a light bodied, pleasing taste with clean and sweet aroma. An everyday house tea of the Japanese countryside, Blue Willow Bancha is appealing to those who are looking for a mellow pick me up that you can be enjoy with a variety of foods. 30% of leaf weight consists of polyphenols, a key component in Ayurvedic medicine.