Sannenbancha

Sannenbancha is an extreme expression of natural tea farming. The tea comes from a garden deep in the forest, abandoned decades ago and only recently rediscovered. Here, the tea trees are left to grow entirely on their own—without pruning, fertilisers, herbicides, or pesticides. Nature alone defines their rhythm.

Unlike conventional teas, Sannenbancha is made from branches and stems, with only a few fully grown leaves and no buds at all. The trees are left untouched for at least three years (san nen), often longer, until the branches reach the thickness of a finger. Only then are selected branches cut, chopped, and roasted using firewood sourced directly from the surrounding forest—an approach that reflects a closed, local farming cycle.

The dry leaves and twigs release a warm, woody, nutty aroma. In the cup, the tea is remarkably smooth and comforting: no bitterness, no smokiness, and far less roastiness than the aroma suggests. Despite being made from branches, the liquor is full, rounded, and deeply satisfying—quietly powerful rather than rustic.

Below you’ll find a short video from my visit to the farmer, the forest garden, and the small workshop where this Sannenbancha is produced.

Written by Gabriele

Sourcing Sannenbancha in Japan

Processing

Harvest takes place in winter, during the coldest time of the year. The first roasting is carried out immediately after harvest, reaching roughly 80% of the final roast. The tea then rests for around six months before being gently re-roasted shortly before shipment, completing the remaining 20% and refining the flavor.