Bancha Haru (Spring Bancha) Green Tea


Bancha Haru (“Bancha of Spring”) is an unshaded green tea picked in very early spring (prevernal) coming from the prefecture of Kagoshima in the south of Japan. The early spring character and the careful processing in a way that otherwise only Sencha-, Kabusecha- and Gyokuro teas are subjected to, are elevating this Bancha tea in terms of quality and taste taste way above the level of typical late summer or autumn Banchas.

For more information and illustration, please refer to the detailed product description below.


Japanese Spring Bancha Tea

What is Bancha Tea?

Bancha tea is a simple green tea from the larger tea leaves of the late summer or autumn picking. Because of its low caffeine, Bancha is also greatly suitable for enjoying in the evening. Therefore, Bancha tea often finds use as an “evening tea”.

Jasde-green color of spring bancha infusiont

Bancha Haru (SpringBancha) – not just another Bancha!

Unlike most Bancha teas, the picking of our Bancha “Haru” (= “Bancha of spring”) already takes place prevernally. Picked are the leaves from the previous year, after accumulating special taste and aroma substances during winter. This particular early picking also supports the growth of the new spring’s young shoots. Home of this tea is the region around Kagoshima, capital city of the prefecture with the same name located on the island Kyushu on the most southern tip of Japan.

Apart from the special prevernal character, this unusual Bancha green tea stands out with a level of care and diligence in processing that otherwise finds application to high quality Sencha-, Kabusecha- and Gyokuro teas only. In order to optimally exploit the active ingredients, the freshly picked deep green tea leaves undergo processing right upon picking. In Japan, this means steaming for oxidation stop first, then rolling, cooling down and final drying. The producer of this Sencha green tea vacuum-packages the tea immediately upon completion of the processing cycle. Like this, the active substances, aromatic fragrance and intensive taste remain preserved throughout the tea’s way to distant shores and right up to your tea cup.

Map of Japanese tea cultivation regions: Kagoshimaja

Taste, Aroma and Appearance

Bancha Haru green tea is bright green in the cup and pleases through its soothing, particularly mild and harmonious aroma and fresh-grassy taste. In Japan, especially better Bancha teas such as this one are popular family teas. The excellent value for money coming with this tea also makes it a suitable candidate for newcomers to the world of green teas and in particular Japanese green teas.

Bright jade-green cup of Bancha Haru Japanese spring bancha


First put 2.5-3g tea leaves / 100ml water into the teapot. Then pour hot water of about 75°C over it and let infuse for 2 minutes for a delicious first infusion. Afterwards, an equally delicious second infusion at approx. 80°C needs max. 1 minute of steeping. And even a third infusion after 2 minutes of steeping is still surprisingly tasty. In additiona, poured with 90°C hot water, it gets the most out of the tea leaves.

Bancha Haru Japanese Spring Bancha Tea in my garden

Read more about Bancha tea and other Japanese green teas in my pertinent article in Siam Tea Blog:

(Green) Tea in Japan – History and Modern Appearance

Additional information

Weight N/A

50g, 100g, 200g


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