Ichibancha
This green tea is prepared from the first tea leaves picked with the arrival of spring. It is considered the tastiest tea of the year.
Characteristics of Ichibancha
The infusion of Ichibancha is characterized by exquisite sweetness and a delicate umami taste, as well as a refreshing aroma. In winter, the roots slowly accumulate nutrients, and with the arrival of spring, they transport the collected nutrients to the young tea shoots. The young shoots and first leaves are not only soft, but for a short time exposed to sunlight they produce theanine, which has a sweet umami taste. On the other hand, catechins, which have a bitter taste, are much less than in later harvests. As a result, Ichibancha is sweet and aromatic, with less bitterness and astringency.
Ichibancha Harvest Time
Ichibancha (一番茶 from Japanese for "first tea") is a tea picked from late April to late May (depending on geographical conditions, light, and temperature in a given year), making it the earliest of all green teas.
Because the leaves of this tea fall on the first shoot (up to 2/3 of the leaves) they are soft, aromatic, sweeter and tastier than other teas picked later. In price comparison it is more expensive than other teas of the year.
Brewing Ichibancha
(three servings)
(three servings)
- Place about 15g (3 teaspoons) of tea leaves in the teapot (it is best to measure the exact grams of tea using a kitchen scale).
- Pour about 600 ml of hot water (70/80°C) into the jug.
- Wait about 1 minute before pouring evenly into the cup (remember to pour a little at a time and alternately into all the cups to get the same flavour in all of them).
At first, the proper preparation of tea may seem complicated, but with practice it becomes easier. It is worth remembering that the quality of the tea is of great importance. The higher the quality, the better the health benefits, so it is worth choosing products from the top shelf.
We invite you to taste our Ciaba teas.
CIABA Ichiban - Sencha Fukamushi
