Details: It is amazing what a few weeks make. Banchas are made of large, tougher leaves. As the season wears on, the chemical composition of the leaves change. By the time the Bancha harvest begins, the smoother-tasting polyphenols in the leaves have been replaced by harsher ones, and the leaves have lost amino acids that create sweetness and body. Bancha yields a grassier, lighter-bodied tea.
Dry Leaves: Bancha consists of wide leaves mixed with stalk, ranging in color from sage green to khaki.
Liquor: Bright Yellow.
Aroma: Bancha is a summer grown tea, so it is lively and grassy. It is as if someone had turned up the volume on a Sencha.
Caffeine Level: Caffeinated
Body: With its big leaves an occasional stems, this Bancha's body is light.
Flavors: Japanese Bancha has lighter vegetal flavors of grass, celery, and wet wood, yet it is very assertive.
Brewing Time: 1 to 2 minutes
Brewing Temp: 160° Fº