Bancha: Analyzing 183 teas from 37 sellers

Use the sections below to compare origins, processing, prices, and real listings side by side.

In our catalog, typical Bancha listings most often cite Japan, with medium roast and low oxidation where processing is listed.

25% include a cultivar and 45% name a producer or garden. Almost no listings are scented or flavored — a conventionally processed style.

The cultivars we see most often include Yabukita, Zairai, Hakuyo, Yabukita & Zairai, and Benifuuki. Common words in titles include bancha, green, organic, and japan.

Yamazoe Village, Kyoto, Miyazaki, and Kirishima lead among named localities. Regional detail often names region, prefecture, and terroir.

Flavor character on the market skews toward Sweet, Smooth, and Grassy. One lot is described as "#701 Bancha, plucked after the sencha season, is less grassy than sencha, with a lingering vegetal aftertaste that is highlighted when iced.".

Bancha on the market — processing language on the market most often mentions harvest, roasted, ernte, and dämpf. For example: "This "farmer's tea," artfully crafted by carefully separating the stems and coarse leaves from pure sencha, is exquisitely shaded for 15 days to accurately balance astringency with increased umami.". Cultivars such as Yabukita, Zairai, and Hakuyo appear most often. Spring harvests dominate where season is listed.

Among listings with usable weight data, the middle of the market sits near €11.95 per 100g (EUR), with many everyday options between €8.31 and €18.60.