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Bancha grilled. From the region of Uji, Shizuoka, this tea grows at an altitude of 1,000 feet. It was invented in 1920 by a Japanese tea merchant who had the idea of roasting old tea leaves. He thus created something new.

The large bronze or brown colored leaves, picked in the fall, reveal a full-bodied, round liquor with toasted, woody, slightly sweet and not very astringent notes. This clear, amber liqueur is pleasant to the stomach (helps digestion) and contains little theine. This tea goes very well with sushi and chocolate desserts.

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