How to Make Bancha Tea
- In your teapot, add some water, and bring to a boil.
- Include one tablespoon of Bancha tea and let it boil for about 5 minutes.
- Dispense the tea into cups using a sieve.
- You can even use the tea leaves left behind in the strainer to make another cup of Bancha.
- Moreover, you may want to include a few lemon drops or honey to enhance the taste.
- Serve after a while when it is ready.
- Bancha tea leaves are viewed as the lowest grade of tea leaves, resulting them in being the cheapest of all. Thus, this is a regular green tea in Japan and is a standout amongst the most economical choices in that nation.
- Being low in caffeine and high in cell reinforcement content, this tea is regularly sent out to other tea-drinking countries of the world.
- Hojicha and Genmaicha are two subtypes of this tea that have turned out to be very popular because of their one of a kind flavor and appearance.
- Bancha tea is also popularly known as the “tea of the poor’.
- In Japanese, Bancha translates to ‘late harvest’and the tea is named so because of the fact that it is created from the leaves left behind from the very first harvest and late outbreaks amid late autumn.
The leaves of this tea are thick and hard and so the tea is also often known as ‘coarse green tea’ or ‘bulk green tea’.