What are the differences between the two varieties of Bancha tea?
Bancha tea, also known as Common Tea, is a Japanese green tea made from the leaves of Camellia Japonica. It can be tasted in two different variations known as hojicha tea and kukicha tea. The first tea is in fact obtained from the dried and roasted leaves of the Camellia while the second is obtained from the roasting of the fronds. A further difference between the two varieties lies in the fact that the hojicha tea is left to infuse for five minutes in hot water. The resulting infusion is golden yellow in color and the flavor has a strong smoky note, with an aftertaste of delicate and sweet dried fruit. Unlike kukicha tea, it must first boil for about ten minutes and then rest for an equivalent time. In both cases, it is advisable to sweeten the tea without using sugar in order not to alter its characteristic flavor.
How are the two varieties of Bancha tea processed?
Hojicha tea was born in Kyoto around 1920. It is said that the idea came from a merchant who, no longer able to sell an old Bancha, toasted it to transform it into a new tea. With a soft, delicate, not bitter flavor, Hojicha tea is prepared with leaves of the green tea plant obtained after harvesting the buds that are used to prepare Sencha. The leaves are collected, steamed for 2 – 3 minutes, rolled up and finally dried slowly in the oven to stop any fermentation process; they are then left to rest for a year and then delicately toasted. For this reason they appear with a brown color. Tea with known purifying, alkalizing and digestive properties, with a low theine content.
Kukicha is made using the thinnest twigs of the tea plant and is also known as Three Years Tea. Sprigs toasted 4 times. Kukicha is practically free of caffeine and is the most recommended drink for daily use. It contains only a tenth of the theine of classic tea. Kukicha is made up of a blend of different parts of the green tea plant, respectively, three-year-old twigs cut from the bottom of the plant, sturdier twigs harvested every 10 years, and thin twigs and leaves harvested annually. The various twigs are dried in the open air and left to rest for a year. They are cut, chosen according to the size and toasted for 15 – 20 minutes.
Bancha tea and its magnificent properties:
Bancha tea has a fresh, decisive and thirst-quenching taste with slightly bitter notes. It releases a pleasant nutty fragrance into the air and is excellent in combination with confectionery products. It can be tasted both hot and cold, revealing itself to be a precious support for the body. Bancha tea is characterized by a very low theine content, In Japan it is considered an excellent tea to drink every day and also an excellent remedy for digestive disorders.
Consumed during or after meals, this infusion promotes digestion and eliminates any sense of heaviness or swelling.
It purifies the body
Like other types of green tea, bancha also helps purify the body and liver, promotes diuresis and therefore the elimination of toxins. Drinking it several times throughout the day allows you to hydrate the body and at the same time cleanse it of waste.
Boost your metabolism
Despite being almost theine-free, bancha tea is a great drink in case you want to wake up a slow metabolism. Also in this case it is recommended to drink it several times during the day.
Gives energy without side effects. Bancha tea is rich in vitamins and minerals including calcium and iron, which is why it is also perfect as an energizing drink recommended for everyone as it does not have the side effects typical of other drinks such as coffee that can excite the system too much. nervous.
In the leaves and branches of the tree from which the bancha is obtained there are various antioxidant substances which are maintained even when the drink is prepared and are therefore useful for our body to fight free radicals and prevent aging of the skin but is also a valuable aid for anemic subjects.
Thanks to the iron, calcium and vitamin A contained in this tea, it becomes a good ally for the health of the oral cavity: it exerts an antibacterial action, preventing the formation of dental plaque.