Our bancha is from a fine Japanese tea garden known for the woodsy character of its teas. The dry tea leaf is well formed with a very delicate, fresh aroma invoking thoughts of the deep woods. The leaf steeps a well balanced cup with a mild astringent note
Bancha is the common green tea in Japan. It is harvested from the same tree as sencha grade, but it is plucked later than sencha is, giving it a lower market grade. It is considered to be the lowest grade of green tea. There are 22 grades of bancha. Its flavour is unique, it has a stronger organic straw smell. It is often used as a daily consumption of liquid for the Macrobiotic Diet.
Infuse at approximately 80 degrees Celsius (176 degrees Fahrenheit) – this can be achieved by using an electric water boiler with an 80 degrees setting, or by adding 1 quarter of the volume of room temperature water to the boiling water before adding the leaves. Infusing at a higher temperature will cause the tea to taste bitter. Allow the tea to infuse for 30 seconds to 3 minutes.
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