Drinking this Japanese tea will considerably reduce your stress!

A mysterious origin

Bancha tea, one of Japan's most emblematic teas, accounts for around 80% of national production. It is made from green tea leaves harvested in summer, after the Sencha plucking, giving it a very special identity.

The roasting method, invented in Kyōto in the 1920s, has been perfected over the decades. The process involves passing the leaves through a rotating drum filled with porcelain balls heated to 570°F/300°C for around twenty seconds. This step, followed by rapid cooling, is essential for developing Bancha's characteristic aromas.

What are the benefits for your body?

The leaves used for Bancha Hojicha are larger and more robust than those used for Sencha, reflecting their strength and vitality. This tea is particularly appreciated for its richness in essential minerals and trace elements, which play a key role in the body's proper functioning. As well as stimulating the metabolism, it helps to relieve stress and combat low energy levels, making it an invaluable ally for everyday well-being.

Among its specific health benefits, Bancha Hojicha stands out for its ability to alkalinize (as opposed to acidify) the blood, thus promoting a better acid-base balance. It is also renowned for its digestive properties, offering relief to sensitive stomachs. Thanks to its high antioxidant tannin content, it helps protect the body's cells against free radicals. Finally, with its low theine content, this tea can be consumed throughout the day without the risk of excessive arousal, making it suitable for everyone, including those sensitive to caffeine.

The best way to eat it

In Japan, tea is often prepared in short infusions, allowing the same leaves to be reused once or twice for several tastings. Bancha Hojicha follows this tradition, offering rich flavours with each infusion. It is also common to prepare this tea cold, letting the leaves infuse in a carafe of cool water, an ideal method for accompanying meals.

For a classic preparation, use 2 to 3 level teaspoons of Bancha Hojicha for a 12 oz/350 ml mug. Brew for one minute in water at 200°F/95°C, then reuse the same leaves once or twice to prolong the pleasure.

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