| Bancha | |
|---|---|
 | |
| Type | Green |
| Other names | Common Tea |
| Origin | Japan |
| Quick description | More widely available inthe West. A late season crop, goes well with food. |
Bancha (番茶) is a type ofJapanesegreen tea. It is harvested from the third and fourth flushes ofsencha between summer and autumn.[1]
It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented. For example,goishicha.
Bancha is harvested from the same tea tree assencha grade, but it is plucked later thansencha is, giving it a lower market grade.[1] It is considered to be one of the lowest grades of Japanese green teas.[2] There are 22 grades ofbancha. Its flavour is unique and varies depending on the type.
Flavours range from smoke, roasted nuts, green grass, earth, soil, wet leaves, some of the types of bancha have a stronger straw smell.
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