No.466 Three-Year-Aged Bancha, Roasted Bancha, Black Grape Leaves, Fig Leaves & Lemon Peel Blend<Roasted & Lingering Finish>

A blend crafted with three-year-aged bancha and roasted bancha as its base, layered with black grape leaves, fig leaves, and lemon peel to accompany the deepening autumn evenings.

On the palate, rich fruitiness reminiscent of tarte Tatin unfolds alongside the deep, rounded sweetness of maple. A fresh, refined woody aroma reminiscent of Japanese hinoki cypress follows, leaving a gentle, lingering finish.

With its subtle woodland character, this tea offers a comforting moment to unwind both body and mind.

Enjoy its gentle warmth during the long evenings of autumn, taking a quiet moment to restore balance and prepare for the approaching winter.

Aroma
Sandalwood / Roasted Chestnut / Fig

Tasting Notes
Maple / Tarte Tatin / Hinoki Cypress

Origins
Three-Year-Aged Bancha — Miyazaki Prefecture
Roasted Bancha — Kyoto Prefecture
Black Grape Leaves — Nagano Prefecture
Fig Leaves — Niigata Prefecture
Lemon Peel — Wakayama Prefecture

Contents
30 g (approx. 10 servings) / 9 g (approx. 3 servings)

Recommended Brewing Method：
For one serving, use approximately 2 g of tea leaves with 90 mL of water.
For each additional serving, add 1 g of tea leaves and 90 mL of water.

First infusion: 90°C (194°F), 1 minute
Second infusion: 90°C (194°F), 1 minute
Third infusion: 90°C (194°F), 1 minute