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Bancha Tea is made from the larger, lower leaves which are traditionally harsher in taste but by the time picking season comes, these leaves have become smooth and sweet. In Japan it is considered to be the classical everyday tea, as it has 70% less caffeine in then Gyokuro but is high in rich minerals. Instead of being rolled, the leaves are folded and flattened.
In StockBancha Tea is made from the larger, lower leaves which are traditionally harsher in taste but by the time picking season comes, these leaves have become smooth and sweet. In Japan it is considered to be the classical everyday tea, as it has 70% less caffeine in then Gyokuro but is high in rich minerals. Instead of being rolled, the leaves are folded and flattened.
