{"title":"Furyu Bancha Specialty Shop","description":"\n\u003cdl class=\"accordion\"\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003e\n\u003csmall class=\"right\"\u003e▼\u003c\/small\u003eIntroduction\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cimg class=\"cfr\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ikematsu02_large.jpg?6428368550863780027\"\u003e\n\u003cp\u003eABOUT BANCHA SPECIALTY SHOP FURYU\u003cbr\u003e Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e\n\u003c\/dd\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003e\n\u003csmall class=\"right\"\u003e▼\u003c\/small\u003eOUR STORY\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cp\u003eMESSAGE FROM THE OWNER\u003c\/p\u003e\n\u003cp\u003eThroughout Japan there are many methods of producing tea. There are tea leaves that are fermented in barrels as well as tea leaves that are sun-dried without rolling.\u003c\/p\u003e\n\u003cp\u003eHave you ever heard of \"burnt tea\"? It is a production method that has all but disappeared, but was once a common method among self-sufficient farmers living in the mountainous Japanese interior. Branches of the tea plant would be broken off with their leaves, roasted over a bonfire, then brewed in a kettle.\u003c\/p\u003e\n\u003cp\u003eIt is said this is how we first started drinking tea. This kind of locally-produced, homemade tea we categorize as \"bancha\" has a small but active niche market in Japan.\u003c\/p\u003e\n\u003cp\u003eWhile sencha accounts for some 70% of the tea sold in Japan, it is this kind of locally-produced bancha tea that has the older history, teas that were enjoyed by Japanese before the sophisticated development of processing techniques. You might call it the original form of Japanese tea.\u003c\/p\u003e\n\u003cp\u003eIn recent years, these traditions have become endangered as producers--both farmers and processors--have difficulty finding people to inherit their knowledge and skills resulting in an increase in abandoned tea fields.\u003c\/p\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was born in order to help grow the audience for this type of bancha tea. And, as I help the producers in their fields and factories, I also hope to convey their intense passion for their tea.\u003c\/p\u003e\n\u003c\/dd\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003e\n\u003csmall class=\"right\"\u003e▼\u003c\/small\u003eOUR HISTORY \u0026amp; INFO\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003ch3\u003eCompany Info\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNAME: Bancha Specialty Shop Furyu\u003c\/li\u003e\n\u003cli\u003eLOCATION: 1373-4 Jōjimamachi Egamihon, Kurume-shi, Fukuoka-ken, JAPAN 830-0214\u003c\/li\u003e\n\u003cli\u003eESTABLISHED: 2010\u003c\/li\u003e\n\u003cli\u003eOWNER: Nobuhiko Ikematsu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003chr\u003e","products":[{"product_id":"furyu-batabatacha-rare-bancha-tea-30g","title":"#0303.N4 Furyu: Batabatacha, Rare Bancha Tea ふりゅう バタバタ茶","description":"\u003cp\u003eBatabatacha 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.\u003c\/p\u003e\n\u003ch2\u003eHistory of Batabatacha\u003c\/h2\u003e\n\u003cp\u003eThe earliest known record of this tea comes from a visit by \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Rennyo\" target=\"_blank\"\u003eRennyo\u003c\/a\u003e, the 8th head priest of Jodo Shinshu sect of Buddhism, in 1472 where he \u003ca href=\"https:\/\/www4.tkc.pref.toyama.jp\/toyama\/topics_detail.phtml?Record_ID=384e37353fb62eb204daa230f6b30e7b\" target=\"_blank\"\u003enoted\u003c\/a\u003e that the locals were combining this tea with rice and alcohol into a single dish that was eaten\/drunk. Production however had died out by the 1970s, and the people of Birudan in Asahi Village were buying their dark tea from tea farmer Hideo Shimizu in Mihama Village, Fukui Prefecture.\u003c\/p\u003e\n\u003cp\u003eIn 1975, the aging Shimizu-san had decided to stop production, and Akinobu Hagiwara of Kosugi Village, Toyama learned the process, taking over production for the people of Birudan. In the 1980s, the Village of Birudan itself together made an effort to learn production from Hagiwara-san to ensure the tradition was not lost, and established fields in the village in the 1990s. With the help of Kagawa University Professor Kinjiro Miyagawa, the village improved the quality of the leaves, and now production has become a community project led by the local chambers of commerce. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHow is batabatacha made?\u003c\/h2\u003e\n\u003cp\u003eThe third flush in July - August is the harvesting season for tea leaves used in making batabatacha. Tea leaves are picked by the branch, and are chopped up before steaming until the color becomes yellowish-brown. Steaming process stops the function of enzymes. (This step allows the tea to be classified as green tea. Without this step, the enzymes would oxidize the the leaves turning it into an oolong or black tea, though there are other steps in making oolong and black teas to consider.)\u003c\/p\u003e\n\u003cp\u003eAfter drying the tea for half-day, it is placed in a wooden box for fermentation (this step would allow the leaf to be classified as a dark tea). When the leaves have reached about 65-70 degrees Celsius, they are laid out in rooms and turned every 2-3 days for 3-4 weeks. They are then taken outside and dried in the shade for half a day, before drying in the sun for 2-3 days.\u003c\/p\u003e\n\u003cp\u003eIn this particular region of Toyama Prefecture, batabatacha is served at various events such as a gathering for ancestor's commemoration or when introducing the bride after the wedding ceremony. As a type of 'tea party' held among family, close relatives and friends, the serving of this tea is ceremonial, but casual at the same time. Brewed tea is poured in a tea bowl to be whisked until it creates a foam. People in the town also drink unwhisked batabatacha with their everyday meal.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eVitamin B12\u003c\/h2\u003e\n\u003cp\u003eWe have not tested batabatacha for vitamin B12 ourselves, but this study claims that the tea contains a significant amount: '456 ± 39 ng per 100 g dry tea leaves and 2.0 ± 0.3 ng per 100 mL of tea drink'. The study conducted testing on rats concluding that 'the vitamin B12 found in the fermented black tea is bioavailable in mammals.'\u003c\/p\u003e\n\u003cp\u003eSource: Hiromi Kittaka-Katsura, Syuhei Ebara, Fumio Watanabe, and Yoshihisa Nakano. '\u003ca href=\"http:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/jf030585r\" target=\"_blank\"\u003eCharacterization of Corrinoid Compounds from a Japanese Black Tea (Batabata-cha) Fermented by Bacteria\u003c\/a\u003e.' \u003cem\u003eJournal of Agricultural and Food Chemistry\u003c\/em\u003e. 2004, 52 (4), pp 909–11. (Abstract is available without membership.)\u003c\/p\u003e\n\u003cp\u003eA PDF report of this study is also available here: Hiromi Kittaka-Katsura, Fumio Watanabe, and Yoshihisa Nakano. '\u003ca href=\"https:\/\/www.jstage.jst.go.jp\/article\/jnsv1973\/50\/6\/50_6_438\/_pdf\" target=\"_blank\"\u003eOccurrence of Vitamin B12 in Green, Blue, Red, and Black Tea Leaves\u003c\/a\u003e.' \u003cem\u003eJournal of Nutritional Science and Vitaminology\u003c\/em\u003e. 2004, 50, pp 438-40.\u003c\/p\u003e\n\u003cp\u003eWe would appreciate comments from nutritionists, food scientists, etc. to help understand the above.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Post fermented green tea leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: July - August\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Asahi Village, Toyama Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHow to brew batabatacha\u003c\/h2\u003e\n\u003cp\u003eTraditionally, you would boil about 20g of leaves in a large kettle for an hour. Then adding a pinch of salt, you whisk the batabatacha with a \u003ca href=\"https:\/\/yumenet.live\/products\/coupled-bamboo-whisk-for-batabatacha\" title=\"Batabatacha coupled bamboo whisk\" target=\"_blank\"\u003especial whisk\u003c\/a\u003e for up to five minutes.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4rtPFog6jAI\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003eAlternatively, we recommend as a lighter more standard tea, using 5 grams and steeping in 200-400 ml of hot water for about 5 minutes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi sample bag","offer_id":9959882757,"sku":"fur-bata-010","price":550.0,"currency_code":"JPY","in_stock":false},{"title":"100g \/ 3.5 oz \/ bulk bag","offer_id":39730411012201,"sku":"fur-bata-100","price":3300.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 17.6 oz \/ bulk bag","offer_id":42430114955369,"sku":"fur-bata-500","price":11900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/0303.N4FuryuBatabatacha_RareBanchaTea_yumenet.live_1.png?v=1781943857"},{"product_id":"furyu-roasted-lemongrass-tea","title":"#0305.S1 Furyu: Roasted Lemongrass Tea (hand-roasted)","description":"\u003cp\u003eLemongrass Houjicha uses lemongrass grown organically without the use of pesticides, in the city of Takeo, Saga Prefecture and Nankan, Kumamoto Prefecture in Kyushu. Furyu’s tea master Nobuhiko Ikematsu then roasts the lemongrass carefully in small batches to produce a mixture of fresh lemongrass and sweet smoky flavor.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Roasted lemongrass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: --\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Season\u003c\/strong\u003e: --\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation \u0026amp; Processing Notes\u003c\/strong\u003e: Roasted\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Takeo, Saga \u0026amp; Nankan, Kumamoto Prefecture\u003c\/li\u003e\n\u003cli\u003ePackaging designs and materials may vary depending on availability. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #cc0000;\"\u003eTea\u003c\/strong\u003e: 2 grams or about 2 teaspoons. \u003cstrong style=\"color: #cc0000;\"\u003eTime\u003c\/strong\u003e: 90 seconds. \u003cstrong style=\"color: #cc0000;\"\u003eWater\u003c\/strong\u003e: 90˚C\/194˚F, 200 ml. (This tea is hard to oversteep, so longer times are possible.)\u003c\/li\u003e\n\u003cli\u003eThe amounts above are guidelines. Adjust to preference.\u003c\/li\u003e\n\u003cli\u003eConsider also cold steeping (see \u003ca rel=\"noopener\" href=\"https:\/\/yumenet.live\/pages\/steeping-techniques\" data-mce-fragment=\"1\" target=\"_blank\"\u003eSteeping Techniques\u003c\/a\u003e).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Fukuoka, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"10g \/ 0.35 oz","offer_id":21471105843305,"sku":"fur-080038-010","price":800.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz","offer_id":21471109513321,"sku":"fur-080038-100","price":6000.0,"currency_code":"JPY","in_stock":true},{"title":"500g \/ 1.1 lbs","offer_id":21471092670569,"sku":"fur-080038-500","price":27000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-roasted-lemongrass-tea-hand-roasted-815281.jpg?v=1768352554"},{"product_id":"furyu-tosa-bancha","title":"#0306.K4 Furyu: Tosa Bancha ふりゅう 土佐番茶","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis curious Tosa-bancha, which may remind you of a \u003ca href=\"https:\/\/yumenet.live\/collections\/hojicha\" target=\"_blank\"\u003ehojicha\u003c\/a\u003e, is drunk mainly in \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/K%C5%8Dchi_(city)\" target=\"_blank\"\u003eKochi city\u003c\/a\u003e (located in Shikoku island). It also contains roasted shore beans and is characterized by its aroma. In Japanese cuisine, this tea will go quite well with grilled fish, and the combination of a grilled fish set meal and bancha at Tosa's drive-in is one of our favorite combinations. This bancha is also recommended to make  \u003cem\u003eochazuke\u003c\/em\u003e (i.e., a simple Japanese dish made by pouring tea, dashi, or hot water over cooked rice). We are sure it will accompany cuisines which are not Japanese, and of course, you can enjoy it on its own!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"card__title heading h3\"\u003eProduction of the bancha green tea leaves for Tosa Bancha\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eAutumn harvested leaves are steamed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003ePounded to soften\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eMassaged to soften further\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eTumbled to soften further\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eDried\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eFinally they are blended with kishimame, an herb common throughout Japan with various names\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/img2.jpg?11719581115135928997\" alt=\"\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/img3.jpg?17570589041240077148\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eImages from the \u003ca href=\"http:\/\/www.kochi-marugoto.pref.kochi.lg.jp\/kensanpin\/topics\/200612\/\" target=\"_blank\"\u003eKochi Prefecture website\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2 class=\"card__title heading h3\"\u003eSteeping Info\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTime\u003c\/strong\u003e: 30-60 seconds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature\u003c\/strong\u003e: 100C\/212F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater amount\u003c\/strong\u003e: 200 - 400 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"card__title heading h3\"\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eName\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Tosa Bancha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"line-height: 1.4;\"\u003eJapanese\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003e name\u003c\/strong\u003e: 土佐番茶\u003c\/span\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eIngredients\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Green tea leaves and \u003c\/span\u003e\u003cem style=\"line-height: 1.4;\"\u003eChamaecrista nomame\u003c\/em\u003e\u003cspan style=\"line-height: 1.4;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Kochi prefecture\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"10g \/ 0.35 oz","offer_id":42129533829225,"sku":"fur10479-010","price":550.0,"currency_code":"JPY","in_stock":false},{"title":"30g \/ 1 oz","offer_id":4078087621,"sku":"fur10479-030","price":990.0,"currency_code":"JPY","in_stock":true},{"title":"150g (30g x 5 bags) \/ 5.3 oz","offer_id":4078087685,"sku":"fur10479-030x5","price":4980.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-tosa-bancha-957332.jpg?v=1773719835"},{"product_id":"furyu-mimasaka-bancha-dark-tea","title":"#0304.P2 Furyu: Mimasaka Bancha, Dark Tea ふりゅう 岡山美作番茶","description":"\u003cp\u003eMimasaka Bancha is a tea that is known to have been loved by Miyamoto Musashi, a famous swordsman in the early Edo Period.\u003c\/p\u003e\n\u003cp\u003e\u003ca class=\"btn\" href=\"https:\/\/yumenet.live\/blogs\/japanese-tea-guide\/discover-mimasaka-bancha-okayamas-regional-tea\" target=\"_blank\" title=\"How to make mimasaka bancha\" rel=\"noopener noreferrer\"\u003eRead about how Mimasaka Bancha is crafted\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIt is made by using the tea leaves and stems harvested from mid July - mid August. Leaves and stems are boiled in an iron pan. Boiled tea leaves are spread out onto a straw mat. Cooked water used for boiling the tea is sprinkled onto the tea leaves as it is dried under the sunlight, and this is repeated two or three times. As a result of tea incrustation from the water sprinkled onto the tea, color of the dried tea leaves become amber.\u003c\/p\u003e\n\u003ch2\u003eSTEEPING NOTES\u003c\/h2\u003e\n\u003cp\u003eBecause Mimasaka Bancha is slightly fermented, it must be brewed in boiling water for 7-8 minutes to fully enjoy the tea. By pouring boiling water to the tea leaves will extract only the sour flavor contained in the tea.\u003c\/p\u003e\n\u003cp\u003eSeveral customers have recommended brewing the leaves to a thicker, stronger extract, so here is our current recommendation:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams. \u003cstrong\u003eTime\u003c\/strong\u003e: 8 minutes. \u003cstrong\u003eWater\u003c\/strong\u003e: About 2 cups or 300-350 ml. Place leaves in boiling water and brew for 8 minutes.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eName\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Mimasaka Bancha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 21px;\"\u003e\u003cstrong\u003eJapanese name\u003c\/strong\u003e: 美作番茶\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eIngredients\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Green tea leaves\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 21px;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: July - August\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Okayama prefecture\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"5g \/ 0.2 oz","offer_id":4101684805,"sku":"fur-10485-005","price":300.0,"currency_code":"JPY","in_stock":false},{"title":"30g \/ 1 oz","offer_id":4101684869,"sku":"fur-10485-030","price":900.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs \/ please inquire","offer_id":4101684933,"sku":"fur-10485-1kg","price":18000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-mimasaka-bancha-dark-tea-908550.jpg?v=1773719947"},{"product_id":"furyu-awa-bancha","title":"#0302.T2 Furyu: Awa Bancha ふりゅう 阿波番茶","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Awa Bancha from the \u003ca href=\"https:\/\/yumenet.live\/collections\/furyu-bancha-specialty-shop\" target=\"_blank\"\u003eFuryu Bancha Specialty Shop\u003c\/a\u003e is a rare, traditional post-fermented tea from Tokushima Prefecture (Located in Shikoku Island). This tea was grown and made in Kamikatsu-cho, which is said to be one of the most beautiful places in Shikoku due to its natural beauty. This tea was fermented with lactic acid bacteria by picking the branches from a strong tea bush, which they harvest once a year (Please see the video below). We hope you will be able to appreciate this unique Awa Bancha, which was made without the use of pesticides.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHarvesting\u003c\/h2\u003e\n\u003cp\u003eThe leaves used for awa bancha tea are harvested in summer, July and August usually, by striping the leaves off a branch by hand as in the video below (from the local farmers cooperative that produces the tea).\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/wnGgwnOkLjM\" height=\"480\" width=\"853\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e Slideshow of the various members of the cooperative: \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/S8vSAXzuXRQ\" height=\"480\" width=\"853\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-5 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWater\u003c\/b\u003e: 100C\/212F, 200-400 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes: \u003c\/strong\u003eYou can also enjoy this tea cold in the summer time \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Awa Bancha or Awabancha\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese name\u003c\/strong\u003e: 阿波番茶\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIngredients\u003c\/b\u003e: Black teas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: July and August\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion: \u003c\/strong\u003eTokushima Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"5g \/ 0.18 oz","offer_id":4101685189,"sku":"fur-10488-005","price":450.0,"currency_code":"JPY","in_stock":false},{"title":"30g \/ 1 oz","offer_id":4101685253,"sku":"fur-10488-030","price":1450.0,"currency_code":"JPY","in_stock":false},{"title":"500g ( 250g x 2 bags ) \/ 17.6 oz \/ bulk bag","offer_id":4101685317,"sku":"fur-10488-500","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-awa-bancha-686916.jpg?v=1773719649"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/collections\/furyu-bancha-specialty-shop-747424.jpg?v=1663992558","url":"https:\/\/yumenet.live\/en-gb\/collections\/furyu-bancha-specialty-shop.oembed","provider":"yumenet.live","version":"1.0","type":"link"}