Bancha tea is harvested from the second-flush of Sencha at the end of summer and beginning of autumn. This fine example is of high quality with a big, long, pressed leaf and a mild flavour.
|Infusion Times||Temp. °C||Tsp. Cup||Tsp. for 1 Lit.|
|Rinse and rest 2 min.|
Infuse only for 30 sec.
and re-infuse (4-5 times) .
The pure Bancha leaves.