Bancha is a Japanese green tea. It is harvested from the second flush of sencha between summer and autumn.
Serve: 1 tsp (2 grams) to 1 cup of water
Water Temperature: 90°C (can be made by mixing boiling water with 5% cold water)
Brewing: Pour the prepared water over the top of the leaves and let brew for 1-2 minutes.
2-3 infusions are possible with the same leaves.