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While most "bancha" looks like a large version of sencha tea leaf, rolled into a big needle, the term "bancha" is most generally simply indicating a large tea leaf, one that is mature and therefore containing very little umami flavor.
In the regions of Western Japan, the term "bancha" also often refers to bancha that is roasted (in other words low grade hojicha). In Kyoto, there is a specific type of bancha called Kyobancha that is unrolled and roasted (Kyobancha from Kyoto is also usually allowed to mature over the winter and harvested in March as part of the preparation for the spring flush).
This bancha would be considered a kyobancha if from Kyoto, but since it comes from Chasandai in Shimane Prefecture, it is simply called bancha.
Tasting: Light, woody flavor.
Steeping notes: Boil 6-8 grams in a kettle for about 3 minutes. Alternatively, crush the leaves and place into your tea pot, and steep with hot water for 20-30 seconds (adjust the time for strength of flavor).
Ingredients: Green tea
Japanese name: 有機番茶
Harvest Season: Autumn
Cultivation & Processing Notes: Roasted without rolling