Background

Let’s begin by breaking down the name:

• 三 (san) – Three
• 年 (nen) – Years
• 番茶 (bancha) – A type of Japanese tea made from mature leaves

Sannen Bancha refers to two distinct approaches to tea, both involving a three-year period, but in very different ways.

Versions of Sannen Bancha

Version 1: Aged Winter-Harvest Bancha

The more traditional version of Sannen Bancha involves harvesting tougher, mature leaves in the winter. These leaves are:

• Deeply steamed
• Thoroughly dried
• Then aged for three years

This aging process mellows the flavour, reduces bitterness and caffeine, and results in a smooth, grounding tea—true to the name “Three-Year Bancha.”

Version 2: Overgrown Tea Fields & a Modern Adaptation

The second version reflects a more recent and practical adaptation, especially relevant to the changing landscape of Japanese tea farming. With fewer young farmers taking over family fields, many tea gardens are being abandoned, left to grow wild as people move from countryside to city.

In this version of Sannen Bancha:

• Tea bushes are left to grow untouched for three years
• After this time, the thick branches, stems, and mature leaves are harvested
• The material is then deeply steamed and roasted

The result is a tea unlike any other—some of the harvested branches can reach over 1.5 cm in diameter! The tea has a nutty, earthy character, with nutty and sweet undertones, and a rich aromatic warmth. It can be brewed like a houjicha, or even gently boiled, making it perfect for a calming evening tea.

Brewing Recommendations

This Sannen Bancha has not undergone any rolling during production, and with the size and thickness of the stems, we recommend brewing it strong and with longer steeps to draw out its rich, grounding character. For a standard preparation, brew at a high temperature with extended infusion times to gradually reveal the tea’s mellow sweetness and comforting aroma. Alternatively, for an even deeper and rounder flavour, this tea can be gently boiled: place your desired amount of tea leaves into cold water, bring it to a boil, and then simmer over low heat for around 20 minutes. This traditional method enhances the nutty, earthy warmth of the tea and creates a particularly soothing cup.