Bancha番茶
Made from later-season leaves, larger leaves, and stems. Mild in both astringency and savor, with a clean finish. Production varies so much by region that two teas under this one name can taste nothing alike.
How to brew
- Leaf
- 6 g (for two — generous)
- Water
- 260 ml
- Temp
- 95–100°C / 203–212°F
- Steep
- 30 sec
- 2nd
- Boiling, 30 sec
How it is made
Usually the third or fourth flush after the first harvest, plus hardened leaves and stems. But no Japanese tea is defined more loosely by region. Kyoto's kyo-bancha is pan-roasted and comes out smoky; Tokushima's awa-bancha is lactic-acid fermented, which puts it outside the green tea category altogether.
Flavor
Gentle on both counts, with a pale yellow-brown liquor. This is tea to drink by the potful rather than tea to study — closer to quenching thirst than to tasting. Often lower in caffeine than first-flush teas, though the amount varies with the leaf and how you brew it.
Where it comes from
- Kyoto (kyo-bancha)
- Tokushima (awa-bancha)
- Nationwide
Worth knowing
Two bags both labelled bancha can be completely different teas, so buy by region rather than by the word. The tougher leaf gives up its flavor slowly, so a full boil and a proper steep are fine. It stays clear when chilled, which makes it good cold-brewed.