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Bancha is produced from the bottom part of tea leaves. These leaves thicker and larger than those found at the top. They also tend to get more sun exposure, which makes the flavor profile of bancha somewhat more bitter and astringent then sencha. Nevertheless, it is appreciated in Japan for its robust flavor and lower caffeine content. 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