JAPANESE BANCHA

Japanese Bancha is made from the summer and autumn picking of the tea leaves when the stalks and leaves used to make the tea are more robust.

It is a large and coarse dark green flat leaf. It creates a lemony colour liquor and a light, smooth character.

To brew, pour cooled boiled water (ideally 80-85ºC) over the tea leaves and let them steep for about 2-3 minutes. Do not steep for too long to avoid the bitter taste. Instead, add more tea leaves if you want a stronger flavour.