Differences and manufacturing

When they call us or ask us in our tea shop about Bancha tea, we often detect a tendency to confuse them and mix concepts that have little to do with reality.

We will see what these varieties are, what is accurate, and what is not.

Bancha Tea:

I am known for “3 year old tea”. It is believed that this tea must remain in the plant for three years before it is made. Experience tells us that this statement is false and has little to do with reality. I’m not saying there isn’t a 3-year-old tea, just that Bancha tea doesn’t have to be in the plant that long, far from it.

Bancha means “thick tea” or “coarse tea”. This is because, for its elaboration, the lower parts of the plant are used, which do not receive as much sunlight, are richer in nutrients (especially minerals), have a larger size, and less amount of caffeine is less. Then in the shoots and upper leaves. We can find spring, summer or autumn harvests (Autumn harvests are the most valuable and sought-after)

Kukicha tea:

Kukicha means “branch tea”, and once we have a kukicha tea in front of us, we quickly observe the difference concerning leaf tea. It is usually said that it is made from Bancha tea branches, these are the lowest qualities, but you can find Kukicha from Sencha tea, Gyokuro; even now, we offer Kukicha from Tencha; the tea used to make Matcha, the latter being the most valued, aromatic and delicate.

Hojicha Tea:

Another of the three is most confusing. Hojicha means “roasted tea”, and it is essentially this tea that, after its preparation, is subjected to heat to transform its sensory profile completely. Its colour turns brownish, and its amber-coloured liquor. It is tremendously aromatic and is a perfect alternative to very low-caffeine coffee.

Bancha and kukicha teas are usually used for their preparation since, due to the structure of the leaves, it is more resistant to this rise in temperature. However, almost any tea can be roasted; for example, our extraordinary Hojicha, made from the first harvest of Kabusecha tea. A natural gift for the palate.

As you can see, there may be multiple options for each tea depending on the harvest season and parts of the plant used for its preparation, but it is pretty clear that they are not the same tea, and some of the rumours spread on the net, they have little to do with the reality of Japanese tea. If you need more clarification or want to contribute something else, do not hesitate to suggest it.