KEIKO Bancha Leaves
Bancha is harvested after the first main picking. It is made of the larger leaves, which are usually unshaded. Low in caffeine content, Bancha is a great everyday tea, suitable for evening drinking with family and friends. It is recommended for novice tea drinkers. Expect a light green infusion with a sweet harmonious taste.
- Boil water and allow it to cool to 65°C to 70°C.
- Using a Kyusu-teapot, take 2-3 teaspoons of tea and fill the base of the Kyusu-teapot. Pour the cooled water into Kyusu-teapot.
- Allow the first infusion to steep for no longer than one minute.
- Pour a little tea into each cup then fill them up further in reverse order. This will make sure that the tea in each cup is equally strong. The pouring movements gradually give the tea the correct green color. Pour out the very last “golden” drops, to make sure the tea does not steep any further.