How about Bancha
Bancha refers to teas that are picked after the first flush tea (i.e. summer, autumn harvest tea, or leaves and stems collected when trimming the tea plant in early winter and spring) or large leaves that are separated during processing. However, bancha is found in different regions of Japan and so the name bancha does not always fall under the above description, having its own definition from region to region.

Product Info
A standard bancha from the Kurihara family who grow and process tea in the mountains of southern Japan. Based in Yabe-mura (population 1000), the Kurihara brothers are 4th generation tea farmers growing tea leaves under the tutelage of their father who is now a respected councilman in Yame City.

Bancha tea is known for its strong astringency. Usually produced in the summer and autumn, it is exposed to sunlight during cultivation and the leaves are allowed to grow large. The result is a tea leaf that his proportionately heavy in catechin antioxidants while relatively low in caffeine (though not caffeine free).

Yamecha, is one of the most famous teas in Japan along with Ujicha from Kyoto and Shizuokacha from Shizuoka.

Additional Information
Net weight per item
100 grams (3.52 oz)
Vendor's Retail Packaging
Bag
Storage (Standard)
Store in an airtight container away from sunlight in a cool, dry place.
Season
Autumn harvest, Summer harvest
Shading
Unshaded
Tea Product Notes
Grown with Minimal Pesticide Use (Certified)
Supplier Notes
Family operated, Single estate (multiple fields), Tea Farm
Region
Fukuoka
Cultivar
Blended