Bancha is known as an everyday tea made using larger, more mature leaves harvested later in the season than those used for higher grade like sencha. It is generally mild and low in caffeine. Bancha can be prepared in different ways, roasted or unroasted, resulting in different flavors.
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Packaging options
Unroasted leaf tea is available in 15kg carton
Roasted teabag cut is available in 20kg carton -
How to use
To make a perfect cup of Japanese tea, the most important points are the hardness and temperature of the water, the ratio of tea leaves to water, and the steeping time. Where possible, soft water should be used.
The water should be boiled and poured over the leaves, then left to steep. Hotter water will release more catechin into the tea, making it more bitter. Cooler water will release more amino acids into the tea, resulting in more pronounced umami and sweetness. Higher grade teas are best prepared using warm, rather than piping hot, water. Using water that is too hot may mean that some of the more delicate flavors are overwhelmed. Equally, steeping the leaves for too long can make the tea dark and overly bitter.
Roasted teas like kukicha, hojicha, and bancha are the easiest Japanese teas to brew. As an alternative to brewing the leaves in a teapot, these roasted teas can also be simmered or boiled in a saucepan to extract their full flavor.
Unroasted tea
Makes 2 cups (300ml)- Pour boiling water into the tea cups and leave it to cool down to 70-90°C.
- Place 1 tsp (5g) the tea leaves in a teapot.
- Pour the hot water (70-90°C) over the tea leaves. Steep for about 1-2 minutes, then serve.
Roasted tea
Makes 1 litre- Add 3 level tbsp of leaves to a saucepan, together with 1 litre of water.
- Bring to a boil and simmer gently for 3-5 minutes.
- Strain and serve hot or chilled.
Make 2 cups (300ml)
- Place 2 tsp (5g) tea leaves in a teapot, or more according to your taste.Pour 300ml boiling water into a teapot and steep for 2 minutes, or 3 – 5 minutes for a stronger taste.
