Compared to Sencha, Bancha has a more robust flavor and vivid yellow color. Additionally, leaves harvested in late summer receive more sunlight and thus contain more Catechin, which has a high antioxidant effect. Due to the second harvest quality of the leaves, the resulting tea is considered more of an affordable everyday tea in Japan that is enjoyed by young and old alike.
Bancha is made of leaves harvested in late summer, which are large and thick. It offers a light and refreshing taste with a hint of a bite. Bancha also has less caffeine and amino acids but a higher catechin content than gyokuro, thereby offering the same health benefits at a lower price!
Bring filtered or spring water to 175°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 3-4 minutes.