Bancha Tea

Instructions

1. Heat the water
   Bring filtered water to about 175°F (80°C). For Bancha tea, water should be hot but not boiling to preserve the delicate flavors. If you don't have a thermometer, bring water to a boil and let it cool for 2-3 minutes.
2. Warm the teapot
   Pour a small amount of the heated water into your teapot and swirl it around to warm the pot. This helps maintain the temperature during brewing. Discard this water.
3. Add tea leaves
   Add 1 tablespoon of Bancha tea leaves per cup of water to your teapot. If using a traditional Japanese kyusu teapot, adjust the amount according to its size. For a stronger brew, add an extra half tablespoon of leaves.
4. Brew the tea
   Pour the heated water over the tea leaves and cover the teapot. Allow the tea to steep for 30 seconds to 1 minute for the first infusion. Bancha can be infused multiple times, with each subsequent infusion requiring slightly longer steeping time (add 15-30 seconds for each additional infusion).
5. Strain and serve
   Pour the tea through a strainer into individual cups or a serving teapot. Serve immediately to enjoy the fresh, earthy flavor. If desired, add honey, lemon, or ginger according to taste preferences.
6. Prepare subsequent infusions
   Bancha leaves can typically be infused 2-3 times. For the second infusion, steep for 45-60 seconds; for the third, 60-90 seconds. Note that each infusion will have a slightly different flavor profile, with later infusions being more subtle.