Bancha

Bancha First Flush- Green Tea

Origin: Japan

Infusion Temperature: 80° Celsius

Infusion Time: 2-3 minutes

Serving Size: 1 gram/100 ml

Brewing Recommendation: Suitable for up 2 infusions

Experience the purity and natural vitality of Japanese green tea with our Spring Bancha First Flush, an organic green tea harvested from the lush fields of Kagoshima, in southern Japan. This exceptional Bancha is produced from the Camellia Sinensis plant-the same as Sencha, but is crafted using the larger, lower leaves of the tea bush, giving it its own unique character.

Unlike the tender upper leaves used for Sencha, the Bancha leaves are more mature and robust, resulting in a tea that is low in theine, rich in minerals, and known for its mild, slightly sweet grassy flavor. These characteristics make it especially suitable for afternoon sipping, even for those who are sensitive to theine including children and pregnant individuals with moderation.

Praised in macrobiotic diets and wellness circles, Bancha is valued for its detoxifying and alkalizing effects. Its ability to stimulate liver function makes it a popular choice for those seeking to cleanse the body naturally. Additionally, its high content of L-theanine, chlorophyll, and antioxidants developed as the plant reawakens in spring supports relaxation, mental clarity, and overall vitality.

This tea is especially rich in iron, calcium, and essential minerals, making it a gentle but powerful daily tonic. It’s no surprise that a renowned physician and epidemiologist, has promoted Bancha for its many health benefits.

The first flush, or Ichibancha, is the earliest and most prized harvest of the year, collected between April and May. After enduring the dormant winter period, the tea plant surges with renewed energy, producing leaves full of nutrients, chlorophyll, and flavor. This makes Spring Bancha far superior to later harvests, such as the second flush in autumn, which are lower in antioxidant content and intensity.

Though they originate from the same tea plant, Bancha and Sencha differ in leaf maturity, harvest time, and theine content. Sencha is made from the younger, upper leaves harvested earlier in the season, offering a bolder and more astringent profile. In contrast, Bancha is milder, less bitter, and better suited for those looking for a relaxing, mineral-rich infusion without the stimulating effects of theine.

Once harvested, the leaves are briefly steamed to halt oxidation, then rolled using traditional Japanese machinery, and finally dried in ovens. This technique preserves the integrity of the leaf, prevents mold formation, and maintains Bancha’s delicate flavor and nutritional properties.

Bancha offers a clean, grassy flavor, less bitter than Sencha, with gentle sweetness and a smooth finish-thanks to its high content of L-theanine. Its aroma is earthy, soft, and calming, making it ideal for relaxed, mindful tea moments.

Cold brew (Kōridashi method): For a refreshing and antioxidant-rich iced tea, place 10g of Bancha in a carafe with 500g of ice. Allow the ice to melt slowly over 3-4 hours. Filter and enjoy a smooth, mellow cold infusion-perfect for hot days or a calming evening drink.

In macrobiotic tradition, Bancha is often enjoyed with ingredients like ginger, shoyu, or umeboshi plums, enhancing its anti-inflammatory and digestive effects. A Bancha-umeboshi infusion is a revered home remedy for immune support and cold relief.

Due to its low theine and tannin content, Bancha is well tolerated. However, individuals with chronic constipation may wish to moderate intake, as its astringency could have a binding effect.

Our Bancha is a certified organic first flush green tea, sourced from a small, sustainable tea garden in Kagoshima, known for its volcanic soils and pristine environment. Carefully selected and crafted, this Bancha offers a true taste of Japan’s tea-growing heritage.

This Bancha tea is a perfect addition to your daily wellness routine and an invitation to experience the serene landscape of Japanese tea culture one cup at a time.