It is wonderful what a few weeks can do. Banchas are made of large, tougher leaves. As the season wears on, the chemical composition of the leaves changes. By the time the Bancha harvest begins, the smoother-tasting polyphenols in the leaves have been replaced by harsher ones, and the leaves have lost amino acids that create sweetness and body. Bancha yields a grassier, lighter-bodied tea. Bancha, a brew that is light and enriching, is a wonderful choice for a cup of traditional green tea.
