Japanese Bancha Tea
Bancha (jap. 茶 茶, ban [= ordinary] and cha [= tea]) is a green tea. It resembles the Sencha, is regarded as this as a simple everyday tea. Bancha consists of the leaves, which after the picking of the senchas new after. It is picked in June (Nibancha [literally: second tea] - first Bancha) and in August (Sanbancha [literally: third tea] - second Bancha). The autumn-picked variety is the Aki-Bancha.

The so-called Yanagicha is called the Bancha, which is harvested in the post-harvest. The post-harvest usually takes place between the regular first and second harvest, i.e. between mid-April and mid-May. In addition, older leaves are also harvested for the Yanagicha.

Bancha is characterized by a low caffeine content, which is why it can be drunk all day and also by children, but is rich in tannins. It consists of large rolled sheets.

The Bancha is prepared with 90-100 ° C hot water with a pulling time of 30 seconds to 1 minute, in contrast to most other green teas. Good Bancha qualities can be poured a second time with a drawing time of only ten seconds and with bubbling boiling water. You will find an exact preparation recommendation for each tea in the product description.
1 to 7 (from a total of 7)