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The fat brown rice kernels really show in each sip—they give the brew a hearty texture that pairs well with the grassy green Bancha base. Brewed it a bit hotter than usual and the nuttiness still came through smooth, no bitterness. Already on my second bag.

The toasted brown rice gives it that warm, nutty aroma the moment the water hits the leaves, and the bancha base stays smooth without any bitterness. Those fat grains really do hold up for a second steep too.

I was skeptical about the duck angle, but the toasted brown rice kernels give it a rich, nutty depth that makes the bancha taste almost sweet. It’s become my afternoon go-to when I want something warm but not heavy.