Our organic Bancha (pronounced BAHN-cha) is an outstanding everyday organic green tea with a refreshing flavor that is both moderately vegetal and savory. Bancha is a common style of traditional organic Japanese green tea made from large, more mature leaves and stems of the autumnal and winter harvests. This organic loose tea renders a light-bodied golden infusion with a pleasant roasted note and creamy mouthfeel.
Ingredients: organic Japanese green tea
Serving Size: one rounded teaspoon (1.25) per 8 oz cup of water
Aubrey Says: Our Organic Bancha is much smoother and less astringent than many of our other Japanese Green Teas. So, if you are looking for a Japanese green tea that is less astringent than Sencha, Gyokuro, or Kukicha, then Bancha is a great alternative.
Posted by Robin K. on 21st Dec 2014
I really like the nutty, malty taste of this green tea. It is light, and not terribly astringent. It reminds me of the green tea with toasted brown rice in it, although I have not yet tried the variety sold here, so that may taste quite different.
Posted by JoeB on 16th Apr 2014
This has been a favorite of mine for a while. Even though it's toasted, it's not bitter or heavy. it has a bit of the bite of Japanese green tea that I like with a bit of mellowness to balance it.
Give it a try!
Posted by Unknown on 7th Feb 2014
I began my green tea adventure with this one and after some experimentation in the brewing department, I have found this to be quite subtle and refreshing if done properly.
Posted by Richard Sitorius on 27th Feb 2012
I had never tried this tea, so i ordered a sample with my last order, and it's great. A clean bright flavor, nice and lively. Definitely a new favorite!
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one rounded teaspoon (1.25) per 8 oz cup of water
Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F)
Steeping time: 2-3 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves, unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.