Bancha is harvested from the second flush of sencha—the period between summer and autumn. This timing gives Bancha its distinct flavor profile.

Bancha’s flavors span a spectrum—from smoky and roasted nuts to hints of green grass, earth, and wet leaves. Some types even carry a stronger straw smell.

Traditionally, Bancha gained popularity during the Edo era (1603–1867), a time of peace and progress in Japan. It was the daily drink for common folks before sencha took center stage.

Bancha isn’t just a tea; it’s a piece of Japan’s vibrant tea culture.

BANCHA TEAS