Yanagi has a relatively wide range of meanings and content; sometimes, it is even called “bancha” in some areas. For us, it refers to a tea produced by assorting sencha leaves which have grown larger or larger leaves selected out of the production process of sencha. Depending on the type, Yanagi leaves can also be used as ingredients for hojicha or genmaicha. Because it is basically sencha, it's flavour is similar to that of a sencha. However, the biggest difference is the size of the leaves and it's rather plain taste. Commonly with genmaicha, large sencha leaves have a more modest sweetness, deliciousness (umami), bitterness and astringency in a good sense and render a more brisk flavour even when brewed with boiling water. Some people even consider it easier to drink and tastier than sencha and it also makes the perfect tea for ochazuke (rice in green tea). Although it may not be the appropriate refreshment when having guests, this tea can easily be enjoyed casually.