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Bancha Green Tea is made from the summer and autumnal picking of the leaves. It has a high natural fluoride content which means that as well as being delicious, it is good for your teeth! Green Bancha Tea is often a popular addition to the Macrobiotic Diet.
Bancha is made from the summer and autumn picking of the tea leaves when the stalks and leaves used to make the tea are more robust. Our Bancha is from Kakegawa in Shizuoka prefecture. With is lovely, leafy appearance, and its yellow green colour when dry, a good Bancha, such as this one has a beautifully deep golden liquor, and has a lovely strong, fragrant flavour that is very popular in Japan, where it is widely consumed on a day-to-day basis.
We have heard this Bancha described as having ‘herbal and marine notes’. Bancha is also considered to have a higher fluoride content than Sencha and to be good for one’s teeth. Bancha’s are also sometimes roasted to make the famous Japanese ‘Houjicha’.
Brewing Hints: Brew with boiling water for 30-45 seconds
Leaf: Coarse green leaves with a slight yellow-green tint
Characteristics: A deep, golden yellow liquor with a strong, astringent fruity flavour
Serving Suggestions: Drink at any time of day when you feel the need for refreshment.