Tea is classified into six categories: green tea, white tea, yellow tea, blue tea (Oolong tea), black tea, and dark tea. This Site introduces various teas that CHAMART has drunk.Green tea
Unfermented tea

Production area: Various places in Japan
The tea leaves used for sannen-bancha and the production method differ depending on the production places and producers.
The tea pictured in this article is made from aracha (unrefined) of stems of fukamushicha (deep-steamed green tea) which was stored in the fridge for three years.
Sannen-bancha is made from tea leaves plucked in Spring or in Autumn. In some cases, tea leaves and stems are dried in the sun, stored at room temperature for three years, and roasted. In other cases, aracha (unrefined steamed green tea) is stored in the fridge for three years and roasted.

Flavor: The flavor of sannen-bancha is similar to hojicha, but it is different from hojicha. Sannen-bancha has a mild roasted flavor with a subtle acidity. The roasted flavor is not strong like hojicha.
The tea leaves and stems are stored and matured for three years, which reduces stimulatory components such as caffeine or tannins and makes a mellow flavor.
Sannen-bancha can be compared to a fine aged wine, and is especially enjoyed served in a wine glass.

Left: 3-year aged bancha, right: Fukamushicha

Tea Recipe French onion soup using Three-year aged bancha


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*The site does not describe all “Teas of Japan” or all “Teas of the World”. Additionally, each article expresses the writer’s personal experience and feelings.
*The information provided on this site may be updated. If you find any information in this article that is incorrect, new, or incomplete, please contact CHAMART.