An everyday favorite among Japanese people, Bancha has a bold, refreshing spirit. This tea is crafted with leaves harvested in late summer and then steamed and rolled. Though its production process is similar to that of Sencha, Bancha leaves are harvested later in the season for a sweet, yet bold and robust flavor. This roasted tea can be enjoyed cold or hot.
Is This Your Tea?
Create Your Ritual to Calm
How to Brew Bancha
Place 1 tablespoon into a tea strainer.
Boil 1 cup of water and let it cool for 90 seconds.
Pour water and steep for 30 seconds. Sip and enjoy the moment.
Place 3 tablespoons in a cold brew tea pitcher.
Add 8 cups of cold water.
Refrigerate for 3 to 6 hours. Pour a cup, sip and enjoy the moment.
*Please refer to the specific directions on your tea’s packaging for best results
Respecting the Leaf
How Bancha Is Produced
01 Bancha grows on a tea plantation in Japan
Bancha tea begins as Sencha leaves, grown in direct sunlight for the entire growing season. This results in higher levels of vitamin C and flavor-imparting tannins.
02 Bancha Is Harvested Between Summer and Autumn
While the “first flush” is the Sencha spring harvest, Bancha is the second flush of the Sencha season.
03 Once Harvested, Bancha Leaves Are Steamed, Not Roasted
This is the step that differentiates Japanese green tea from others. Steaming leaves for 15 to 20 seconds within 12 to 20 hours after harvest prevents the oxidation process.
04 Steamed Leaves Are Laid Out to Dry and Then Rolled
By rolling the leaves soon after drying, the leaves retain their natural green color, aroma and nutritional elements.
05 Bancha Leaves Are Sorted and Packaged
The older, larger leaves are sorted and set aside to become Bancha.
Did You Know? Bancha makes for a deliciously refreshing cold tea. Try it over ice with sliced lemon.