Bancha (番茶)
Everyday tea made from larger, later-harvest leaves picked after the first flush.
| Water temperature | 90-100 °C |
|---|---|
| Steeping | 30 sec - 1 min |
| Caffeine (relative) | Lower |
| Growing / making | Later harvests |
| Taste | Light, plain and refreshing |
About Bancha
Bancha is the daily tea of many Japanese households and the usual base for hojicha. Regional 'bancha' names exist, such as Kyobancha in Kyoto, which is roasted.
Brewing point
Use water at 90-100 °C and steep for 30 sec - 1 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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