Bancha is made from the old leaves that remain after the younger and finer leaves for sencha have been harvested. The result is a lighter flavor and a tea infusion with less caffeine. This simple, distinctive late harvest tea is consumed almost exclusively in Japan and is rarely shipped outside the country.
Leaf in all shades of green, medium and small in size. There are whole and broken leaves, cuttings, sticks and small fractions. Warming the breath, one can smell a pleasant sweet aroma of greens and fruits with a sea breeze. The 75° water gives a clear light green, slightly cloudy brew. After the first spill, the aroma becomes more acidic. The taste is delicate with sweetness of spinach, freshly cut grass, hops and lilac. Sour tones are expressed by basil and baile. There is a taste of slightly salty seaweed. The tea gives clarity of thought, a surge of strength and a good mood.