What is Bancha?

Bancha is a type of Japanese green tea characterized by wood, sometimes walnut flavor. Traditionally, it is made from tea leaves collected during the last harvest of any given season. The leaves are often considered lower quality and are therefore generally cheaper. However, Bancha tea still carries the same health benefits of other green tea varieties and has a similar but distinctive taste. It is listed as a "preferred" drink in traditional Japanese macrobiotic eating plans, partly because of its earthy spectacular quantity.

All green teas come from the same type of plant. The differences in diversity owe mainly over time harvesting and techniques of sheet processing and drying. Most Japanese tea estates begin to harvest the leaves in the beginning of spring as soon as the frost disperses and the leaves begin to wipe. The harvest continues throughout the summer to the brink of the fall. Bancha is a tea made of leaves collected just before frostmain rendering the plants sleeping.

Bancha leaves are often characterized by Ruddy, olive green. This is in sharp contrast to the bright green characteristics of earlier harvests, especially shinch . It is not unusual to find pieces of stems of leaves and twigs mixed with Bancha Mixer. Harvesters are often less discriminated because tea is the last season. It is generally believed that these earthy elements are the main contributors to the distinctive taste of tea.

Tea leaves collected during the final harvest almost always have lower quality than those that have gathered earlier in the year. For this reason, mixtures made at the end of the year are generally quite economical. The flavors are equally strong and health benefits - namely high levels of antioxidants - remain constant.

sipping Bancha breweries recommends many traditional MacBiotic Diet Advocates. Macrobiotic diet is a diet plan to support wellness that was created in JAPthe one in the middle of the 50s. It is usually described as a lifestyle than a strict diet, even if it advocates certain foods and food groups over others. The aim is to create a balance of local, minimally processed foods. Bancha, more than any other mixture, is often praised by participants in macrobiotics for rustic, earthy tones.

Leaves collected during the last harvest are also best for use in Japanese tea Hojicha , preparation of tea, which includes roasting tea leaves rather than dry. The tea masters who make Hojich will take fresh leaves and bake them in a clay pot above the fire. The result is a brown, smoke flavor of cooking significantly different from any other preparation of green tea. Many types of tea can be used in this process, but the harder composition and the overall resistance of the banner is ideal.