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 By the time the Bancha harvest begins, the smoother-tasting polyphenols in the leaves have been replaced by harsher ones, and the leaves have lost amino acids that create sweetness and body.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.
I mostly drink green teas; and when I first open the package, I knew that this was going to become a favourite green. It has a pleasant grassy aroma with a soft bite. It is green tea as green tea should be, simple and delicious! (Posted on 12/9/12)
I use to be strictly a black tea drinker, and it was this green tea that opened a whole new world to me. Great balanced flavor, light notes of spinach unlike other Japanese green teas that can be very heavy. (Posted on 1/19/11)