Hi. Today we enjoy a variety of well-known Japanese green tea: Bancha. This is a very popular green tea in Japan, which is usually taken daily.
The first thing that strikes you is the aroma and the leaves. A soft aroma, reminiscent of grass, and flat and straight leaves, of an average size and a very soft texture.
Let’s prepare the infusion by adding about three grams of tea. Then pour the water into the kettle about 70-75 degrees. The infusion time for this Japanese Bancha is a couple of minutes, not more than three, in order to avoid leaving us an infusion too bitter.
This time we cleaned the leaves, discarding the first infusion. This is very typical in the traditional tea ceremony (Gong Fu Cha in Chinese).
Now, we already have our Bancha green tea ready. The color is a light yellow, without being very strong. The taste is smooth, with a very subtle grassy touches typical of green tea. In this sense it seems, saving the distances, varieties of Chinese tea like Liu An Gua Pian.
The method of making the tea that the Japanese have greatly defines the character in terms of taste and aroma. They dissect the leaves by steaming them, using a very intense temperature during a very short period of time. This makes Japanese tea more like a steamed leaf, with aromas and tastes softer than Chinese tea, but pleasant and subtle to taste. It is precisely this aspect that makes it an option recommended for day-to-day, since it comes in very well, without stridencies of any kind, and not bitter at all.
Well, that’s all for today. We are at your service in Fresh Chinese Tea, at our teahouse in Barcelona, as well as in our online tea shop and here in our blog with news and reviews of the tea world. You have a video version of this entry by clicking here.
Thank you very much for your attention and see you soon.
