1 Tbsp roasted bancha twigs (kukicha)
1 quart water
Place the twigs in water and bring to a boil. Store unused twigs in an airtight jar until needed.
When the water boils, reduce heat to low and simmer for several minutes. For a light tea, simmer 2 to 3 minutes. For a darker, stronger tea, simmer for 5 to 7 minutes.
To serve, pour the tea through a bamboo or metal tea strainer into each cup. Twigs in the strainer may be returned to the teapot and reused several times.
Bancha tea may be served hot year-round as well as cool in the Summer.
Michio and Aveline Kushi