Takakusa Bancha

Mature leaves from naturally grown 140-year-old native tea plants in Mount Takakusa, Japan have been steamed in wooden barrels, creating a gentle, light-bodied tea. 10 grams.
 
This bancha is very low in caffeine because: 
 
leaves are harvested after they harden in late autumn (caffeine content decreases as leaves harden),
it is grown without fertilizers (caffeine is known to correlate with fertilization), and
it undergoes an extended steaming process of nearly 50 minutes (caffeine is primarily distributed on the surface of leaves).
 
Pair Takakusa Bancha with salty snacks and pickles. In particular, try it with umeboshi (pickled plum) or a pinch of salt. In Edo, it was popular to add salt to bancha when drinking it.