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.)

09 bancha l



Bancha is the common green tea in Japan. It 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 flavor is unique, it has a stronger organic straw smell. It is often used as a daily consumption of liquid for the Macrobiotic Diet.

Brewing ProcessEdit

Infuse at approximately 80 degrees Celsius (176 degrees Fahrenheit) - this can be achieved by adding 1 quarter of the volume of tap 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.

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