It is amazing what difference a few weeks make. Banchas are made of large, tougher leaves. As the season wears on, the chemical composition of the leaves changes. By the time the Bancha harvest begins the smoother-tasting polyphenols in the leaves have been replaced by harsher ones, and the leaves have lost amino acids that create sweetness and body.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. Being an organic tea only accentuates the lightness.
This is an enjoyable basic green tea. I like to mix it equally with Bankok. Love that combination, which is my favorite green pot. I use a heaping teaspoon of each for 16 ounces of water, and steep 4 mins, as I like to taste my tea. I have switched to green as my standard because it is supposed to help prevent or dissolve stones, and this is my go-to green. (Posted on 1/17/14)