BANCHA: JAPANESE EVERY DAY TEA

Bancha is a green tea with a golden-yellow tint. It has a slightly acidic flavour and a distinct walnutty aftertaste, which is a result of the high content of tannins. The name bancha (玄米茶) derives from words „ban” and „cha”. In Japanese, „cha” means „tea”, while „ban” can be understood as something „daily”, „popular” or „late”. The last meaning refers to late crops of Bancha leaves that are harvested from the lower parts of tea bushes. Moya Bancha is organically cultivated on the island of Kyushu.


PROPERTIES OF BANCHA

In Japan, bancha is considered to be an everyday tea and is often served with meals. It can be drunk all day long because it contains 70% less caffeine than gyokuro. Due to the extended photosynthetic cycle, bancha is characterized by a higher level of tannins than other teas. Tannins – also known as tannoids – have anti-inflammatory and detoxifying effects. Just like other Japanese green teas, bancha is a rich source of catechins and antioxidants. Drinking bancha is good for the digestion, and it also delays the ageing processes, helps to get rid of toxins, keeps the sugar levels in check, reduces bad cholesterol and improves overall dental health. Its leaves contain easy to absorbe vitamin C, beta carotene, folic acid, potassium, calcium and phosphorus.


BANCHA PREPARATION:
    VOLUME: 3-4 g / 150 ml
    TEMPERATURE:  70-80°C
    INFUSION TIME: 3-4 min
    MULTIPLE INFUSIONS: Yes, up to 3

Ingredients: Bancha green tea