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Japanese Bancha TeaThis japanese green tea has a slightly toasty and woodsy taste, containing only a trace amount of caffeine. Interestingly, this tea has a mellow flavor and a yellowish brown liquor. Indeed, it is considered an everyday drink. The flavor can be intensified with longer brewing depending on your taste and preference. Don't be fooled by the simplicity of bancha because it contains a hefty amount of calcium, vitamin A, niacin, and iron. Bancha is a pungent tea made from the large coarse, older leaves that are pruned from the tea plant at the end of the season. Bancha has two subcategories: 1) Hojicha - this is made from roasted bancha leaves. The result is a toasted, earthy aroma, and a light-golden colored brew. 2) Genmaicha - this is a mixture of bancha leaves and fire-toasted rice. This light brown brew has a savory, grainy, slightly salty taste. Bancha tea is frequently described as "three-year tea" because the leaves up to three years old are harvested. This tea is particularly recommended in a microbiotic diet.
Brewing Bancha Tea
1) Measure 3 teaspoons of loose leaf into an infusion basket. 2) Boil water between 160 degrees to 180 degrees Farhenheit. 3) Set the timer to 3 minutes. Remove the infusion basket afterwards and pour the tea into cups. Here's the process if you want to brew large quantities of tea to take to your work or to refrigerate to drink throughout the day. First, you need to measure 1 to 2 tablespoons into a clean, large saucepan. Then add 1 1/2 quartz (twelve 6-ounce cups) of filtered water and bring to boil. Reduce the heat and simmer for 2 to 4 minutes. Pour through a strainer into a thermos for convenient all-day drinking.
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