The Bancha green tea is made of the third leaves harvest made on the the same camellias where, before, the producer obtain Shincha and Sencha. The word Bancha could be traslate as “ the tea which is harvested out of the main harvesting season” and, in fact, this tea is usually picked in Summer or, depending on the plant, in Autumn. Besides the Bancha comes from a late harvest you can still expect a tasty infuse from its leaves and, moreover, a lighter caffein content then the previous harvest. It was specifically proved that this tea has a low content of stimulant molecules comparing to all the Japanese tea production so it can be a great solution for sensitive green tea lovers.
The infuse of this Bancha has a delicate vegetal taste with refreshing characteristics and an intense corn sweetness in the aftertaste. This tea also leave in the mouth a cool effect without too much astringency so it is really easy and enjoyable to drink even in the hotter seasons.
Place of origin
This tea is produced in the classic Japanese style. The leaves after the picking phase pass through a brief withering phase and then they are steamed at a very high temperature for 15/20 seconds. This practice provides the “killing of the green” which stands for the deactivation of the enzymes responsible of the oxidation process. The leaves are now rolled for released all their flavors and then they are dried with hot air to be ready to infuse.
Put 4 grams of leaves (about two teaspoon) in the Japanese teapot called kyusu or if you don’t have one you could use another teapot preferably with a wide flat bottom. Pour 100 ml of water at 70°C temperature on the leaves and after 40 seconds start pouring the tea into the cups. For a better tasting experience we recommend to do two more infusions of the leaves with the same values of temperature and quantity but using different infusion time. We suggest 50 seconds for the second infusion and 1 minute for the third.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
Because we are talking about a Japanese green tea we invite you to cold brew your leaves before using the hot water on their. For this particular kind of infusion you could use the same amount of leaves, the same amount of water at room or cold temperature and a steeping time of 10 minutes.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.