Bancha

Bancha (番 茶jap, ban [ = usually ] and cha [ tea = ] ) is a green tea from Japan. It is similar to Sencha, as this is considered as a simple Alltagstee, however, is located high under this. Bancha is made from the leaves, which meet again after the plucking of Sencha. He is in June ( Nibancha [literally: second tea ] - first Bancha ) and in August ( Sanbancha [literally: third tea ] - second Bancha ) picked. The geflückte in autumn variety is the Aki- Bancha. Bancha is characterized by a low caffeine content, which is why it can be drunk by children all day, but is rich in tannins. Iron and calcium are also included, however, can hardly be absorbed by the body, as tea components prevent this. It consists of large, rolled and raised in the shadow of leaves.

In some areas of Japan Bancha denotes a roasted green tea, which is also called Hojicha.

Preparation

The Bancha is prepared with 55-60 ° C hot water at a steeping time of two minutes. In contrast, the roasted Bancha with 90-100 ° C hot water is prepared with a drawing time of 30 seconds.