
Bancha
Bancha is made from the later harvests and the coarser leaves left once the finest ones have gone into sencha. Those leaves hold fewer amino acids and less caffeine, so the tea is mild, plain and easy on the stomach.







What Defines Bancha
How it is grown and made, how it tastes, and how to brew it.Tea Type
Green tea
Processing
Later-harvest leaf, steamed for 30–40 seconds, rolled and dried.
Taste
Toasted grain, fruity, lightly woody
Caffeine
~22 mg per serving (5 g)
Shading
Unshaded — grown in full sun
Leaf Composition
Mature leaves from the later harvests
Water Temperature
70°C (158°F)
Brewing Time
1 minute
Number of Infusions
2
How to Make
Bancha Like a Pro

Heat the Water
Add the Leaves
Steep
Pour & Brew Again
Caffeine Level in Bancha
~22 mg per serving (5 g)
Why Organic Bancha Fields Make a Difference
Tea plants absorb everything from the soil, making pesticide-free farming especially important. The farmers we work with have found a way to grow delicious tea without harming the natural ecosystem.

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