Bancha Tea. Benefits of Ban Cha Tea
Bancha tea is a japanese green tea that is highly suitable for children. This is inexpensive and low in caffeine.
This 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.
This 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.
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