Difference between revisions of "Bancha"

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Bancha is steeped at approximately 70 - 80 degrees Celsius for up to 3 minutes. Infusing longer or at a higher temperature will cause the tea to taste bitter because it will extract more catechines.
 
Bancha is steeped at approximately 70 - 80 degrees Celsius for up to 3 minutes. Infusing longer or at a higher temperature will cause the tea to taste bitter because it will extract more catechines.
  
== Variants of bancha ==
+
== Variants of Bancha ==
  
 
* [[Awa bancha]]
 
* [[Awa bancha]]
 +
* [[Kageboshi bancha]]
 +
* [[Kancha]]
 +
* [[Kyobancha]]
 +
* [[Yoshino nikkan bancha]]
  
 
== See also ==
 
== See also ==

Latest revision as of 23:07, 4 July 2014

Bancha

Bancha is the second flush of Sencha. It's a simple everyday tea and qualitatively a bit lower than Sencha. Bancha is usually harvested from the second flush of Sencha between summer and autumn. But, some higher quality bancha is even harvested in spring.

Brewing

Bancha is steeped at approximately 70 - 80 degrees Celsius for up to 3 minutes. Infusing longer or at a higher temperature will cause the tea to taste bitter because it will extract more catechines.

Variants of Bancha

See also

External Links