Bancha
Bancha
🍃 Pesticide free
🇯🇵 Directly sourced from Japan
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Learn all the secrets of the Bancha
Bancha is a low caffeine, high mineral tea made from older tea leaves. This delicious tea is produced in Shizuoka, Japan without pesticides or chemicals
Taste

Discover the results of Nio Teas’ 4 step tea tasting method
To evaluate the flavor of the Bancha we look for a combination of the aroma and also how the tea interacts with the palate. Does it produce a dryness, acidity, minerality, sweetness or umami? We’ll also evaluate the texture of the tea, otherwise known as mouthfeel. Finally, for sencha tea, we’ll evaluate it based on how vegetal the taste profile is as this is a common characteristic throughout most sencha teas.
If you don't know the difference between bancha vs sencha, make sure to read our article 👉 Detailed comparison of Bancha vs Sencha
Step 1 - Observing the Appearance
The leaves of the bancha are slightly larger and lighter green in color with bright yellow stems and veins. There are some older stems in the mix that are brown in color.
Step 2 - Assessing the Aroma
The aroma coming off the bancha leaves is woody and slightly herbal with notes of thyme
Step 3 - Tasting the Tea
The bancha begins with a starchy sweetness, with notes of popcorn, and later it opens up into brighter and more citrusy flavor profiles. The tea leaves a tingling finish on the palate along with a slight dryness.
Step 4 - Evaluating the sensation on the palate
The structure of this tea is very straightforward, leading with the sweetness and later diving into the complexity, with a light acidity and dryness towards the finish.
100% Organically grown and Ethically Sourced
At Nio, we have chosen to collaborate with tea farmers who grow their tea using organic and pesticide-free techniques. We have visited numerous tea farms in Japan and found that these methods not only enhance the flavor of the tea but also promote healthier tea fields and a more sustainable ecosystem.
Nio Teas Unique Organically grown sourcing process
- We evaluate the flavor and quality of each tea by conducting a taste test.
- We also engage in conversations with farmers to gain insights into their distinctive tea cultivation and production methods.
- We conduct in-person visits to the tea farms to ensure that the tea production process is meticulous and accurate.
- We survey the tea fields to ensure that the tea plants are cultivated sustainably, which promotes the conservation of the surrounding ecosystem.

JAS Certified
You may notice the JAS logo on some of our packaging, which shows that these teas are certified by the Japanese government to be grown without pesticides or chemicals. We require some of the larger farms we partner with to obtain JAS certification through soil sampling and testing.
To support smaller tea farms who may not have the means to conduct official soil testing, we also accept their teas labeled as "pesticide-free." This way, we can help these farmers get discovered while still ensuring that all of our teas meet our high quality standards.
How to prepare the tea
To get the best out of your bancha, we recommend you follow these instructions. Bancha is a bit more forgiving when it comes to brewing temperature, so if you brew the tea a little bit too hot or for a little bit too long, it’s generally not much of an issue.
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Step 1
Before you prepare your bancha, make sure you heat up the water to a temperature of 70 degrees Celsius or 160 degrees Fahrenheit. This is the best temperature for preparing the bancha.
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Step 2
Add 5 grams of bancha to your kyusu teapot or tea strainer
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Step 3
Pour in 150ml of water and allow the bancha leaves to brew undisturbed for 1 minute.
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Step 4
After the bancha is done brewing, it’s time to pour out your tea. If you’re using a kyusu teapot it will automatically sift out the leaves so they don’t stay inside the teapot for too long and they don’t end up in your cup. Enjoy your cup of bancha!
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2nd brew
If you want to brew multiple cups of tea with the same leaves, you can simply pour the same temperature water back into the teapot and let the tea brew for 20 seconds during each additional infusion. Bancha in particularly maintains its flavor well from brewing to brewing, so you may be able to get as many as 5 cups of tea out of the same leaves.
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Cold brew
We do not recommend cold brewing the bancha
Necessary teaware
When it comes to preparing bancha tea, you may want to consider getting a kyusu teapot. This tool allows the leaves enough space to expand while they’re brewing and properly release their flavor into the water. It also has a built in filter to sift out the leaves as you pour so you can stop the infusion at the correct time.
Alternative without teaware
If you don't have a teapot, using a tea strainer is a good alternative for making bancha tea. However, it's worth noting that the tea leaves may not expand as much in a strainer as they would in a teapot, which can result in a weaker flavor. While a teapot is optimal, not having one should not prevent you from enjoying this delectable tea!
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Location of production and farmer
Information about the farm
The bancha is cultivated by Mr. Masuda, a skilled tea farmer from Shizuoka who oversees a larger tea field. During our visit to his farm, Mr. Masuda gave us a comprehensive tour of the tea production process, from growing to packaging.
It took us awhile to find a bancha we really liked in Japan, but once Mr. Masuda introduced us to this one, we knew it was special right away. This tea is quickly becoming among our most popular, particularly with beginners.

Sourced in Shizuoka
Japan
This bancha 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.
Cultivar and tea plant variety
This bancha is made from the Yabukita cultivar, the most common type of tea variety in Japan, making up 75% of the countries total tea production.
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Yabukita
There are 2 main reasons why the Yabukita cultivar is so popular. The first is that the tea plant varietal is more resistant to frost, and therefore it can withstand the comparatively cold winters of Central Japan. Also, the tea produces a strong savory and vegetable flavor a lot of tea drinkers enjoy!
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Free Worldwide Shipping & Delivery
Our shipping policy provides free shipping for all orders and utilizes the most cost-effective carrier available in your country. Customers in the United States and European Union typically receive their orders within 5-7 days, while customers in other regions can expect delivery within approximately 10 days. We also offer expedited shipping options for an additional fee.
Order issues
If you encounter any issues with your order, please contact our customer service team at info@nioteas.com for prompt assistance. You can also reach out to us on Instagram at @nio_japanese_green_tea for quick inquiries.
Payments
We accept major credit cards, PayPal, and Apple Pay as payment methods. If you prefer to pay via bank transfer, select that option, and we will provide you with the necessary information at checkout. We will send out your order as soon as we receive the payment.
Returns & Refunds
Our ultimate goal is to ensure that every customer has an enjoyable tea experience. In case you are dissatisfied with the tea you receive, please let us know, and we will gladly replace it for you.
Customer Reviews
Bancha learning plateform
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