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Bancha is produced from the leaves of the bottom half of the tea plant. These leaves thicker and larger than those found toward the top. The leaves on the bottom part of the tea plant 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. Our Bancha Suruga uses first flush bancha, even though bancha is often made with second flush or third flush tea.
Origin: Shizuoka
Harvest: First flush
Cultivar: Yabukita
Tasting Profile:
Nice balance of briskness, astringency with a hearty, herbaceous flavor. It has an aroma that is liken to freshly cut grass baking in the sun on a clear summer day.
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