Bancha: Difference between revisions
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[[File: | [[File:Bancha.jpg|thumb|Bancha]] | ||
Bancha is the second flush of [[Sencha]]. | 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== | == 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. | 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 == | |||
* [[Awa bancha]] | |||
* [[Kageboshi bancha]] | |||
* [[Kancha]] | |||
* [[Kyobancha]] | |||
* [[Yoshino nikkan bancha]] | |||
== See also == | == See also == | ||
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* [[Shincha]] | * [[Shincha]] | ||
* [[Sencha]] | * [[Sencha]] | ||
== External Links == | |||
* [http://teamania.ch/blog/en/autumn-bancha-of-takeo-farm/ Review of a autumn bancha] | |||
[[Category: Green tea]] | [[Category: Green tea]] | ||
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[[de:Bancha]] | [[de:Bancha]] | ||
[[fr:Bancha]] | |||