Being used to sencha-type green teas, bancha - later leaves and a rice mixture originally created as

Being used to sencha-type green teas, bancha - later leaves and a rice mixture originally created as a cheap, bulked out alternative to pricey pure spring leaves - is quite a change. It is a little different to the type you’ll usually get in your local sushi joint, with the roasted brown rice creating an unusual musty and sweet smell which takes a little getting used to - I can’t say I found it entirely pleasant at first! The dry tea actually smells very citrussy but this is dulled - though doesn’t disappear entirely. The taste on brewing, however (which shouldn’t be with fully boiling water) is delightfully nutty and sweet - quite unlike “green tea” as I think most people would usually think of it, but very moreish and refreshing.

From T2 in Australia (global shipping)

The cat did not try any.