#0303.N4 Furyu: Batabatacha, Rare Bancha Tea ふりゅう バタバタ茶 Color_Pink Comparing types of leaves

Comparing types of leaves

Grain size: Grinds tencha leaves to approximately 10 microns (relatively smooth without too much graininess in mouth)

leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter

Fukui Prefecture

mikan citrus peels

#0303.N4 Furyu: Batabatacha, Rare Bancha Tea ふりゅう バタバタ茶 Color_Pink Comparing types of leavesBatabatacha is a tea with an unique tradition dating back to before the 15th century. Loved by the people in the town of Asahimachi Birudan of Toyama Prefecture, it is a fermented tea similar to Chinese pu erh tea, and is traditionally drunk whisked and foamed with a pinch of salt. History of Batabatacha The earliest known record of this tea comes from a visit by Rennyo, the 8th head priest of Jodo Shinshu sect of Buddhism, in 1472 where he noted that