Bancha, the "vin de table" of Japanese green tea, is essentially a lower grade Sencha consisting of coarser leaves that make a somewhat brisker tea. This fine-grade, surprisingly aromatic Bancha has a light-golden cup color and a slight vegetal, sweetish aroma. Prepared correctly, it does not have the astringency and harshness found in many Banchas.
Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh, cold water (180° F); let steep for 2 min.