Moya Bancha Organic Japanese Green Tea
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Moya Bancha Organic Japanese Green Tea
Lowest price in 30 days: 8,48 zł
Bancha, Japan's Everyday Tea
Bancha is a Japanese green tea made from mature leaves, with a yellow-gold color and a tangy aroma. It has a distinctive walnut aftertaste and is perfect for everyday drinking, at any time of day.
The name bancha (番茶) comes from the words "ban" and "cha". In Japanese, "cha" means tea, while "ban" refers to something "everyday", "common", or "late". Bancha is one of the most popular green teas in Japan. Unlike the equally beloved sencha, it has a milder flavor and lower caffeine content. Like kukicha, it's a great choice for anyone sensitive to caffeine.
Moya Bancha is made from the Yutakamidori, Okumidori, Yabukita, Saemidori, Asanoka, and Asatsuyu varieties, grown on organic farms in the Kagoshima, Mie, and Miyazaki prefectures.
Bancha vs. Sencha
Sencha is made from young Camellia sinensis leaves picked in spring and early summer, while bancha comes from the lower, more mature leaves picked in summer and early autumn. These leaves are tougher and less fragrant, which is why bancha is more affordable. Although bancha's production process is similar to sencha's, it also goes through an additional roasting step. This gives it a different flavor and set of properties, and thanks to its low caffeine content, it can be enjoyed at any time of day - with meals, for example - and can also be given to children. A 200 ml cup contains only about 15-25 mg of this stimulating compound.
How does bancha differ from sencha?
| Bancha | Sencha | |
| Harvest | Later | Early |
| Flavor |
Sweet, nutty, mild |
Sweet, umami, grassy |
|
Caffeine content per 200 ml |
About 15-25 mg | About 20-40 mg |
| Best time to drink | Any time of day | First half of the day |
How to brew bancha?
To make Moya Bancha, measure out 3-4 g of leaves per 200 ml of water at a temperature of 70-80°C. Let it brew for about 3-4 minutes. You can repeat this two more times.
Benefits of bancha
Drinking bancha regularly, like other green teas, offers a range of health benefits. Above all, it's a source of catechins and antioxidants. It supports the immune system, improves
Amount of tea: 3-4 g per 200 ml
Water temperature: 70-80°C
Brewing time: 3-4 min
Number of infusions: 2
How to make cold brew bancha?
Moya teas taste wonderful cold, too, and making cold brew is really simple. Just add the right amount of leaves to a bottle and pour in filtered water. Pop it in the fridge for about 7-12 hours, and your tea will be ready to enjoy!
Amount of tea: 7 g (about 3-4 teaspoons) per 350 ml or 15 g (about 6-7 teaspoons) per 750 ml
Brewing time: 7-12 hours
Which tea is for you?
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FAQ
Would you like to learn more?
We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Traditional Matcha. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavor and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Daily Matcha, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
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