Bancha is made from the lower leaves of the tea plant, usually picked in the second or third harvest. Bancha is a good option for those looking for a tea that is low in caffeine and high in iron. The tea is also one of the more affordable green teas, so it is great for people just beginning to explore the world of Japanese green tea. The tea has a very nice corn flavor that almost tastes like fresh popcorn. Normally, Bancha tea lacks complexity, but with this one there is a beautiful popcorn flavor that goes almost in the direction of a Genmaicha.
What You'll Get
🍃 JAS Organic Green Tea
🍃 Calming, Relaxing Theanine
🍃 Higher Mineral Content
🍃 Long Lasting Energy Throughout the Day
🍃 Naturally Gluten Free and Vegan
🍃 Complex Flavor Profiles
What it Tastes Like
🍵 Milder Flavor that Pairs Well With Snacks
🍵 Light Sweet Wooden Flavor
🍵 Warm Popcorn Notes
🍵 Less Bitterness
How Much Tea Does it Make?
This packet contains 100 grams of tea, enough to make 20 pots or 60 cups
Meet the Farmer
This tea comes to us from the farmer Mr. Masuda in Makinohara, Shizuoka. Mr. Masuda. The company has been producing tea for 5 generations and they were even selected to grow tea for the Emperor and the royal family of Japan.
About the Farm
This tea is produced on the Makinohara plateau in Shizuoka. The farm is quite large, with a few different microclimates that are perfect for different kinds of green tea. We visited the farm in the Summer of 2018 to learn more about tea cultivars and taste the different types of teas grown here.
How to Brew it
Add 5 grams of leaves to the teapot or strainer and then pour in 150ml to 200ml of water (160 degrees Fahrenheit) and let the tea brew for 1 minute. You can brew the leaves 2-3 more times with the same temperature for 20 seconds each
Very Popular as a Gift
Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts!
Always Pesticide Free
We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.
