Because of tea incrustation resulting from the sun-drying of the leaves sprinkled with cooking water, they develop an amber color and are also known as 'Tenpiboshi Bancha.'
日干番茶は煮汁をかけて天日で干した番茶は煮汁の茶渋ために、あめ色に輝いていることから”天日干し番茶”ともよばれている