Catechins, and specifically EGCG, are responsible for many of the health benefits of green tea.
Indeed, a not so well-known fact of bancha is that it is naturally low in caffeine while having greater levels of catechins than teas from earlier harvests.
The tea leaves come with an oxygen absorbing packet, which I think is a nice bonus. That way the tea leaves (and their catechin content) will last longer.
Time to become balanced
Although the steepings instructions say otherwise, I’m going to brew this tea as I would a bancha to give it a fair review.
Besides, using boiling water will draw more catechins, which goes along this tea’s purpose.
I used 120 ml of boiling water and infused 4 grams of tea leaves for 30 seconds. The result is a tea with a yellow liquor.
The aroma of this tea is very light, I would describe it as grassy.
It is a good bancha, I find nothing wrong about it. If you want to give it a try, click here.