This is Japanese green tea made from tea leaves that have been aged three years on the tree – hence its brown color. Roast in a heavy skillet until an aroma arises. The tea can then be stored in a tightly sealed jar and used as needed. Add a generous pinch of roasted bancha twig tea to a quart of water (use an enamel pot or pan) and boil gently for 20 minutes; strain and serve. When a dash of soy sauce is added, this makes a very bracing, strengthening tea.
