Bancha
|
|
| Type: | Green tea |
|
|
|
| Other names: | 番 茶 |
| Origin: | Japan |
|
|
|
| Brief description: | mild to tart and a little more earthy than Sencha |
|
|
|
| Temperature: | 90-100 ° C |
| Time: | 30-60 sec. |
Bancha ( Japanese 番 茶 , ban [= common] and cha [= tea ]) is a green tea from Japan . It is similar to Sencha , is like this as a simple everyday tea, but is qualitatively below this. Bancha consists of the leaves that come after the sencha has been picked. It is picked in June (Nibancha [literally: second tea]) and in August (Sanbancha [literally: third tea]). The variety picked in autumn is the Aki-Bancha.
Bancha is characterized by a low caffeine content , which is why it can be drunk all day and also by children, but is rich in tannins . Iron and calcium are also included, but can hardly be absorbed by the body because tea components prevent this. It consists of large leaves that are rolled up and grown in full sun.
preparation
In contrast to most other green teas, the Bancha is prepared with hot water at 90–100 ° C with a steeping time of 30 seconds to 1 minute. Good Bancha qualities can be infused a second time with a steeping time of just ten seconds and with boiling water.
Individual evidence
- ↑ a b Bancha tea. In: Tea Atlas. Retrieved May 6, 2019 .
- ↑ Bancha. In: Jakyo. Retrieved May 6, 2019 .