Hello everyone, I'm Keko, one of the online staff members.
In my previous post, I shared how the term “bancha” can mean different things depending on the region in Japan. Today, let’s dive deeper with more examples of how regional variations in tea culture create a rich tapestry of traditions.
Regional Bancha Differences
Kyoto and Nara: In some parts of Kyoto and neighboring Nara, Kyobancha is a unique variation of bancha. It’s made by steaming and roasting large tea leaves collected after the main tea harvest. The result? A smoky and earthy flavor that’s especially soothing in the cooler months.
Shizuoka: While “bancha” here often refers to tea made from later harvests, Shizuoka also has a version called Hatsubacha, a bancha that incorporates leaves from the earliest budding season. It’s a rare treat with a mild and fresh flavor profile.
Toyama and Ishikawa (Hokuriku Region): In these areas, Kaga Boucha (a type of houjicha) is often synonymous with bancha. It’s made from the stems of the tea plant rather than the leaves, giving it a lighter, nutty flavor that’s incredibly popular as a regional specialty.
Hokkaido: On Japan’s northernmost island, “bancha” almost exclusively means houjicha, reflecting the region’s preference for warm, roasted teas that pair beautifully with the colder climate and hearty local foods.
Wakayama: In some villages, “bancha” refers to a traditional post-fermented tea, similar to goishicha, where the tea is steamed, fermented, and dried. This rustic tea has a deep, tangy flavor and is considered a true taste of countryside Japan.
Tokushima (Shikoku): Here, Awa Bancha is a famous fermented tea that stands out as a regional delicacy. It’s produced through a unique process of lactic acid fermentation, giving it a tangy and slightly salty taste. Awa Bancha is unlike any other tea and tells a story of traditional, sustainable practices.
Discovering the World of Bancha
What’s so exciting about these regional differences is that they reflect the local climate, customs, and even dietary preferences of the area. Traveling through Japan and trying “bancha” in various forms is like taking a journey through the country’s history and culture.
Do you have a favorite regional tea, or have you ever tried a tea that surprised you with its unique flavor?