Bancha is made from the tea leaves of the tea bush after the Sencha harvest. These leaves are significantly larger and harderand therefore more resistant to insect attack, so the plant no longer protects them with high amounts of caffiene. Bancha is very digestible as a result. The tea is traditionally drunk with meals in Japan. It is considered a classic everyday tea. The large and impressively green leaves of Bancha are taken from the lower shoots of the tea plant. They are rich in minerals, but contain up to 70% less caffeine than Gyokuro teas. The taste is soft and slightly grassy.
|Taste||Soft, Discreet and Slightly Grassy|
|Brewing Advice||One dessert spoon per cup. Add hot but not boiling water (80°C). Infuse for two to three minutes.|