Bancha is made of more mature tea leaves than tea leaves used for Sencha. It is traditionally harvested only in summer or autumn every year. Bancha contains larger, coarser and heavier leaves than Sencha tea leaves, therefore it is a much lower grade than sencha. It is low in caffeine and has a mild toasty roasted taste. A good substitute for people who prefer low caffeine green tea.

Tea Plantation:

Organic Bancha is produced by the Nagata Family who unlike most farmers was the first to produce Organic Tea in Uji Chaen, Japan. Tea farm is located at Southern Kyoto. Instead of using fertilizers, chemical, animal manure, herbicides or pesticides to fertile their tea garden soil, the Nagatas have discovered new agricultural methods to nurture tea plant that will produce tea twice as long a period of time and twice as powerful as their nutritious value.

The Nagata Family's passion, dedication and perseverance to make the finest tea have finally paid off. Now, we can enjoy green tea from Uji's centuries old tea plantation that is respectfully referred to as Uji-Chaen.

Brewing Method:

Quantity 3g for every 6oz serving. Steeping Steeped 1 to 2 minutes. Temperature 70°C to 80°C (160°F to 180°F). A low brewing temperature will yield a nuttier flavor. It may be served either hot or cold. Water Mineral Water is highly recommended. Hard water will result in a flat taste while distilled water without any mineral will brew a tasteless tea. It is best to brew the tea only 1 time.