Most Japanese teas are made from well handled leaves and much of their elegance and style is due to the processing: steaming immediately after plucking and then air drying. Bancha or Sencha are the everyday green tea drinks of Japan. The leaves to produce Bancha are generally plucked after the new season and tend to be somewhat more coarse. This however gives the tea its unique character and visual appearance. Since the leaves used to make Bancha are more coarse and contain some stalks and stems the resulting tea generally contains less caffeine or tannin then the finer grades of Japanese tea. Also the cup tends to be somewhat milder.
This tea has light grassy green notes with some astringency and body.
- Tea Origin: Kagoshima Prefecture, Japan
- Grade: Bancha
- Growing Altitudes: 500-1500 feet above sea level
- Manufacture Type(s): Non fermented, Traditional process, Small batch crafted, Steamed
- Infusion: Light, yet vibrant green
- Caffeine: Low
- Steeping Instructions: 1 tsp of tea for 8oz water. Steep at 175⁰ for 2-3 minutes.
- Do not add milk, sugar, lemon, or mint
Luxury ingredients: Green tea