This is a Japanese way of preparing green tea and is made from rough leaves after the ‘harvest’ season is over. This tea is also known as ‘Three Years Tea’ as the leaves used are mature. Generally made during the last “Autumnal Flush’ (mid November – mid December), Bancha is full of all the nutrients and almost caffeine free so it is recommended for pregnant women, menopausal women and children. Bancha has high levels of antioxidants and a unique flavour with strong organic straw aroma. Liquor is yellowish green with deep appealing herbal flavours, the taste of which lasts long after you have finished drinking it, making you feel refreshed, healthy and happy.

Steeping time: 2.5 -3 mins

H2O temp.: 70-75 C (can be repeated by adding warm water up to three times on the same infusion)