2026-04-10 09:00 UTC
Last week, we talked about #Sencha, and today we’re focusing on another green tea: #Bancha.
The term bancha refers to both a type of #tea and a category. As a type, it’s an unshaded green tea harvested later in the season (second, third, or fourth flush), made from larger, more mature leaves (from the third leaf down). These leaves are processed like Sencha but result in a tea with larger, crushed leaves and a dull green color.
@tea #Japan #TeaLover
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Replies (1)
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@ikiya@mstdn.business 2026-04-10 09:00
Bancha is typically considered a mid-range tea, lower in quality than Sencha, and is often enjoyed daily. As a category, bancha can refer to regional teas (e.g., Kyobancha or Batabatacha) or reprocessed teas based on Bancha (e.g., Hojicha or Genmaicha). How to prepare Bancha? Always follow the producer’s instructions: check the label! For example, Ikiya’s Bancha is a spring-harvested tea, and its brewing temperature and time are the same as Sencha: 70°C for a maximum of 1 minute. 2/3