Bancha Green Tea | Organic


"Ordinary tea", or in other words "Bancha",  is produced from mature tea leaves and stems harvested in the fall.

Bancha is gently pan-roasted to generate a nutty, mellow, sweet, and less bitter flavor, as well as a golden hue, before being exposed to sunlight for a long time to reduce the quantity of caffeine, making it easy to consume even at midday.

The newly cut raw tea leaves are first put through a regulated oxidation process, in which they are allowed to ferment for a set amount of time. Heat (or steam) is not applied immediately, as to halt or slow down the oxidation.

It has several advantages, the most important being that it can aid in the detoxification of your body since it is high in antioxidants, which are valuable allies in the fight against free radicals and cell aging.

Bancha Tea is also high in calcium, vitamin A, and iron, which makes it beneficial for individuals suffering from moderate anemia, and it's frequently advised for digestive issues and cystitis because it helps to minimize fluid retention and bloating.

Finally, it has a considerable diuretic effect and the potential to alkalize the blood, rebalancing its pH value, which may become overly acidic as a result of certain meals we consume on a regular basis, such as sweets and refined flour products.

It's no mistake that it's mentioned as one of the foods to be included in a macrobiotic diet, which is based on ancient Eastern Taoist medicine.

◉ Green, Black, White, Oolong, and Pu-erh all come from the same plant, containing variable amounts of caffeine. In general, black and pu-erh teas have the highest amount, followed by oolong teas, green teas, and the lowest amount found in white teas.
◉ Should be stored in airtight glass containers -in a cool, dark, and dry place- to preserve the flavor, texture, and properties.
◉ Since there is so much flavor in this mixture, it could be reinfused once or twice more. ◉ Refrigerate leftover tea in an airtight container for up to 2 days.

Green Tea Brewing Instructions
Green tea, when prepared the right way, is earthy, flavor-packed, and wonderful, instead of bitter and grassy.

  • Hot Brew
  1. Heat the water to just under boiling temperature (75° - 80° C). If you don't have a thermometer, bring the water to a boil, then let it cool for 3-5 minutes.
  2. Add 1 teaspoon of loose tea to a tea infuser or tea bag, for every 180ml - 240ml of water. If you prefer a stronger cup, include more tea instead of a longer steep time to prevent the likelihood of a more bitter flavor.
  3. Pour the heated water over the tea, cover your cup, and steep for 1-3 minutes or more. Small leaves infuse more quickly than large leaves. The amount of time you steep your tea depends on your taste preferences; a longer period equals a stronger tea. At the one-minute mark, taste the tea, and then every 30 seconds after that until you find the flavor that you like most.
  4. Green tea can often be steeped 2 or 3 times, producing new flavors with each cup. Slightly increase the water temperature and steeping time for each brew. 
  5. Add honey or stevia for sweetness, if desired. 
  • Cold Brew

A cold infusion delivers flavors that are sweeter, smoother, more complex, and can be made in a number of different ways.

  1. The Fast Way
    Follow the steps as shown in the "Hot Brew", but use less water, and perhaps even more tea, in order to produce tea concentrate.
    Strain and pour over ice or cold water.
  2. 20' to 60' Ready
    Add 1-2 teaspoons of loose tea to a tea infuser or tea bag, for every 200ml - 250ml of water. Pour ice-cold water over the tea, stir, cover, and steep for 20 minutes at least. Serve over ice and enjoy.
  3. Overnight Ice Tea
    Add 1-2 teaspoons of loose tea to a tea infuser or tea bag, for every 200ml - 250ml of water. Pour room-temperature water over the tea, stir, cover, and refrigerate for 6 to 12 hours. 

Follow these additional steps to make the perfect cup of tea!

Related products