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Bancha tea (番茶) is a Japanese green tea made from the mature leaves of the Camellia sinensis. The name "bancha" can mean "common tea" or "late tea", referring to the fact that it is harvested later in the season compared to other premium teas like sencha.
In Japan, bancha represents about 10% of national tea consumption and is considered the everyday tea: the one you drink during meals, offer to guests, and accompany your day from start to finish.
What makes it unique? The exceptionally low caffeine content, about 70% less than other green teas, making it suitable for everyone: children, the elderly, pregnant women, and those sensitive to caffeine.
During the Edo period (1603-1868), bancha was the most common tea in Japanese households, long before sencha became popular. Every family cultivated their own plants to produce this daily tea, creating a tradition that continues today.
Bancha arrived in the West in the 1960s thanks to George Ohsawa, founder of macrobiotics, who introduced it as a fundamental element of a balanced diet for its purifying and alkalizing properties.
Today, the most renowned regions for bancha production are Kagoshima (on the island of Kyushu, in the south) and Shizuoka, where the climate and volcanic soil create ideal conditions for high-quality teas.
Unlike sencha tea (which uses young apical leaves), bancha is made from mature leaves that grow in the lower part of the plant. Harvesting generally takes place between April and October.
The most prized bancha is the Ichibancha (first flush), harvested between April and May. After the winter rest, the plant is at its peak energy and produces leaves rich in chlorophyll and antioxidants.
The autumn harvest (second flush) produces sweeter leaves but with a less rich nutritional profile.
Why does bancha have little caffeine? The Camellia sinensis produces caffeine as a natural defense against insects, concentrating it in the young and tender leaves. The mature leaves used for bancha are tougher and naturally contain 60-70% less caffeine.
The processing of bancha follows the traditional Japanese method:
The term "bancha" includes various types of green tea, each with its own characteristics.
Hojicha is bancha roasted at high temperature. The roasting gives it a reddish-brown color and a scent of hazelnut and caramel. The caffeine content is further reduced, making it perfect for the evening. The flavor is enveloping, with toasted notes and a natural sweetness.
Kukicha is made from the twigs and stems of the plant, often aged for three years. It is almost caffeine-free and has a delicate taste with marine notes and a natural sweetness. Rich in minerals, it is considered a remineralizing elixir by macrobiotics.
Spring bancha (first flush) is harvested between April and May and offers a fresher taste and a higher antioxidant content. Autumn bancha (second flush) is sweeter and softer but less rich nutritionally.
Bancha is part of the Japanese green tea family, but each variety has distinct characteristics.
Sencha uses the young apical leaves of the first spring harvest and has a pronounced umami taste with a higher caffeine content. It is the tea for formal occasions.
Bancha, with its mature leaves, has a milder character and is the everyday companion. The infusion of sencha is a bright green, while bancha has softer golden-yellow tones.
If matcha and gyokuro are the crown jewels of Japanese teas (with elaborate preparations and high prices), bancha is the everyday friend. Their caffeine content can be up to five times higher than bancha, making them unsuitable for the evening or for those sensitive to caffeine.
