Bancha

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Bancha
Bancha img 0594.jpg
Type: Green

Other names: Common Tea
Origin: Japan

Quick description: More widely available in the West. A late season crop, goes well with food.

Bancha (番茶) is a Japanese green tea. It is harvested from the second flush of sencha between summer and autumn. (The first flush is harvested for shincha.)

Background[edit]

Bancha 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.

Brewing[edit]

Infuse at approximately 80 degrees Celsius (176 degrees Fahrenheit) – this can be achieved by using an electric water boiler with an 80-degree setting, or by adding to the boiling water one third of its volume of room temperature 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.

See also[edit]