Bancha, A, 2025

Bancha is made from old leaves that are left after the younger, more delicate leaves have been harvested for sencha. 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 size. There are whole and broken leaves, seedlings, sticks and small fractions. Warming with your breath, you can feel the pleasant sweet aroma of greenery and fruit with a sea breeze.

Water of 75°C gives a distinct light green, slightly cloudy infusion. After the first pour, the aroma becomes more sour. Delicate taste with the sweetness of spinach, freshly cut grass, hops and elderberry. Sour tones are expressed by basil and baile. You can feel the taste of slightly salty seaweed.

Tea gives clarity of thought, a surge of strength and a good mood.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 60-75°С
• Ratio of dry tea leaves: 3-4 g. per 200 ml of water

The first steeping time is 1.5-2 minutes, the following steeping times are 30-40 seconds (water temperature 70-80°C).