Japan Bancha Premium – Green Tea
Robust long leaves, delicate aroma, high in antioxidants – that's Bancha, the green tea that the Japanese serve most often with meals. You can drink it every day because it doesn't contain much caffeine, tastes really pleasant and has soothing effects. You'll never get tired of it. Getting to know Bancha is a must for every tea lover.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 10. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 10. 7. | 4,90 € |
Ingredients
100 % Green tea Japan BanchaBrew & Taste
The Bancha has a light green-yellow color, the taste is strong, grassy and sweet, yet smooth and compact. It often develops hints of seaweed. The aroma matches the flavor – it's pleasantly grassy and fresh, slightly sweet, and round.
Origins
Bancha is classified as one of the most common Japanese green teas. It is most commonly harvested in the Kagoshima region, below the still active Sakurajima volcano. There, Chinese tea trees (Camellia sinensis) grow in long rows shaded by special nets called kabuse. Only about half of the actual sunlight reaches the plants, so they produce leaves with a very special scent. The shading simulates the natural growing conditions of wild tea trees.
A minor curiosity is that the Latin name of the tea tree, although long disputed, comes from Bohemia. Kamel is in fact the name of the Jesuit missionary Joseph Georg Kamel, a native of the Czech city of Brno, who created a herbarium of local plants in the Philippines in the 17th century. All the described plants bear the abbreviation Kamel, and from there they made their way into the nomenclature of the tea plant – Camellia. Tea trees are evergreen shrubs, growing 5-15m in the wild. For the purpose of harvesting tea leaves, they are commonly kept around 1m tall. They're grown from seed or cuttings and cannot be harvested for three years after planting. Over a period of 30-100 years, the tea plants are then harvested regularly and although they can live to be several hundred years old, the leaves tend to drop in quality, becoming too stiff.
Bancha green tea is not fermented, meaning that after harvesting the leaves are left to wilt, steamed briefly, rolled, dried and sorted. Bancha comes from the main harvest.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
70-80 °C
|
2-3 minutes
|
1 teaspoon for 150-200 ml
|
Instructions for preparation
Pour 150-200ml of boiled water (70-80°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 2-3 minutes, then remove the strainer.
Bancha can be brewed up to 2 times.
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