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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


bancha tea flavor chart

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 Japanese Agriculture Standards logo

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.

  • icon of a teapot with temperature brewing instruction in degree for 70 degree celsius and 160 degree fahrenheit

    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.

  • icon of 5 grams of tea leaves

    Step 2

    Add 5 grams of bancha to your kyusu teapot or tea strainer

  • icon of a teapot with time brewing instruction of 1 minute

    Step 3

    Pour in 150ml of water and allow the bancha leaves to brew undisturbed for 1 minute. 

  • black icon of a cup of tea

    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!

  • icon of a teapot with time brewing instruction of 20 seconds

    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.

  • icon of glace of matcha latte with ice cubes

    Cold brew

    We do not recommend cold brewing the bancha

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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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masuda tea farm in japan

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.

map with the location of shizuoka tea fields in Japan

Sourced in Shizuoka


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.

  • 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 for prompt assistance. You can also reach out to us on Instagram at @nio_japanese_green_tea for quick inquiries.


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.

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