Bancha is produced from the bottom part of tea leaves that are big and thick. 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 tea.
Harvest: First Flush
Nice balance of briskness, astringency and hearty herbaceous flavor with fresh grassy aroma.
Den's Preferred Brewing:
Leaf-water ratio: 2-3g(1 heaping tsp) per 4oz Water: Boiled
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec