Taste and compare the difference in seasonal harvests with the Takeo family's range of bancha green teas.
We don't usually think about bancha as a spring (first flush) tea, but allow spring leaves to grow large, and this is exactly what you get. Having basked in the sunlight for a much longer time than usual spring teas, this leaf has more catechin, creating strong astringency and making your body feel stronger. Buy 50-gram bag
What we usually call second flush, or 'nibancha' (二番茶) in Japanese, is represented by summer harvested bancha. The strength of the tea leaves is weaker than spring, and makes for a balanced cold water steeped tea with a cool tanginess perfect for hot summer days. Buy 50-gram bag
Autumn bancha is the most common type of bancha found on the market and is lower in caffeine than most green teas. Buy 50-gram bag