Green tea very popular in Japan, which is more roast when processed (hence the dark color of the leaf), Bancha or Kukicha is used as a base. The tea has a slight hint of walnut in aroma and taste and is excellent for regular drinking and is also suitable for eating.
Traditional Japanese tea varieties process not only leaves but also petioles. Therefore, the tea has the characteristics of freshness, sweetness and low caffeine content.
Japanese green tea Bancha mixed with finely fried rice, which gives it a special bread-sweet taste. In translation, the name means "Tea with unpolished rice".
