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Bancha is produced from the bottom part of tea leaves that are thick and large. Compared to sencha, bancha is somewhat more astringent. Nevertheless, it is appreciated in Japan for its robust flavor. Den's Bancha Suruga is an upgraded variation, using fresh green leaves picked right after the first flush of tea.
Origin: Shizuoka
Harvest: First Flush
Cultivar: Yabukita
Tasting Profile:
Nice balance of briskness, astringency and a hearty herbaceous flavor. It has the aroma of fresh grass.
Den's Preferred Brewing:
Leaf-water ratio: 2-3 g (~1 tsp) / 4 oz
Water: Boiled; Steep: 30 sec
2nd Cup Water: Boiled; Steep 15 sec