Bancha: Difference between revisions
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==Background== |
==Background== |
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''Bancha'' is the common green tea in Japan. It is harvested from the same tree as ''sencha'' grade, but it is plucked later than ''sencha'' is, giving it a lower market grade. It is considered to be the lowest grade of green tea. There are 22 grades of ''bancha''. Its flavour is unique, it has a stronger organic straw smell. |
''Bancha'' is the common green tea in Japan. It is harvested from the same tree as ''sencha'' grade, but it is plucked later than ''sencha'' is, giving it a lower market grade. It is considered to be the lowest grade of green tea. There are 22 grades of ''bancha''. Its flavour is unique, it has a stronger organic straw smell. It is often used as a daily consumption of liquid for the highly known Macrobiotic Diet. |
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==Brewing== |
==Brewing== |
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Revision as of 00:53, 17 February 2010
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| Bancha | |
|---|---|
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| Type | Green |
| Other names | Common Tea |
| Origin | Japan |
| Quick description | More widely available in the West. A late season crop, goes well with food. |
Bancha (番茶) is a Japanese green tea. It is harvested from the second flush of sencha between summer and autumn. (The first flush is harvested for shincha.)
Background
Bancha is the common green tea in Japan. It is harvested from the same tree as sencha grade, but it is plucked later than sencha is, giving it a lower market grade. It is considered to be the lowest grade of green tea. There are 22 grades of bancha. Its flavour is unique, it has a stronger organic straw smell. It is often used as a daily consumption of liquid for the highly known Macrobiotic Diet.
Brewing
Infuse at approximately 80 degrees Celsius (176 degrees Fahrenheit) - this can be achieved by adding 1 quarter of the volume of tap water to the boiling water before adding the leaves. Infusing at a higher temperature will cause the tea to taste bitter. Allow the tea to infuse for 30 seconds to 3 minutes.
See also
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