Bancha
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Bancha tea)
Bancha
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| Type: |
Green |
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| Other names: |
Common Tea |
| Origin: |
Japan |
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| Quick description: |
More widely available in the West. A late season crop, goes well with food. |
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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.)
[edit] Background
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.
[edit] Brewing
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.
[edit] See also
