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It is considered to be one of the lowest grades of japanese green teas. Bancha (番茶, ordinary tea) is a japanese green tea whose main characteristic is that it’s a lower grade than sencha. Bancha is a loose leaf japanese tea, made by harvesting the bigger leaves of the plant, usually after harvesting the bud and first leaves that are instead used for higher grade teas.

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Its flavour is unique and varies depending on the type. Bancha tea is a wonderful tea to enjoy with sushi and dishes prepared with soy sauce. Bancha is a traditional japanese green tea made from the mature leaves, stems, and stalks of the camellia sinensis plant.

This tea’s subtle vegetal taste makes it highly versatile in pairing with almost any japanese or chinese.

番茶（ばんちゃ） 清爽淡雅口感的番茶 番茶（bancha），所使用的是摘收煎茶用茶葉後，茶芽以下葉子較大的部分。 經過蒸菁並曬乾或烘乾之後，再挑揀出莖梗。 番茶縱使經高溫沖泡，也. It is important to note that the tea has little to no sophistication or refinement, as in. It is harvested later in the season, usually in summer. From kyoto’s smoky kyobancha to fermented banchas like awa.

While the cultivation and processing are identical to sencha, there is a. [2] there are 22 grades of bancha. Bancha typically has a slightly grassy pleasant flavor and is often highly regarded by green tea beginners. Bancha is one of the most diverse types of japanese tea, with different regional varieties across japan.

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