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We're proud to showcase Bancha Green Tea Cert Organic (Camellia sinensis) 1 lb: C here at Japaneseproducts. The actual price for Bancha Green Tea Cert Organic Camellia sinensis 1 lb: C may be lower than presented here, so click on the link above to find out the real-time price of Bancha Green Tea Cert Organic 1 lb: C. Also don't forget to take any advantage of possible discount Bancha Green Tea Cert Organic (Camellia sinensis) 1 lb: C coupons, promo codes, and special bargains at the Kalyx.cm coupon code & promos section. Finding you a cheap Bancha Grean Tea Cert Organic (camellia Sinansis) 1 Lb: C price is our mission!
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Bancha Green Tea Cert Organic 1 lb: C Full Description
This is Starwest's nitrogen-flushed double wall silverfoil pack. Bancha is a strong Japanese steamed green tea harvested throughout late spring and summer. 'Bancha' means 'common tea' and is a reference to the coarser grades and heavier, late season crop from which this full-flavoured tea is made. Bancha is made from larger leaves than are usually available for sencha grades. Bancha is regarded as the 'second flush' of sencha. Bancha usually lacks the delicate sweetness of quality sencha. Nevertheless, bancha is respected because of the tea's well-defined character, vivid yellow colors and refreshing deep flavors. Bancha green tea is considered a meal-time tea. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is also used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavor is produced by volatile oils, and astringency and color by tannin. Black teas are classified by geographical origin and the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=Broken Orange pekoe; FOP=Flowery Orange Pekoe; TGFOP-Tippy Golden Flowery Orange Pekoe; FTGFOP=Finest Tippy Golden Flowery Orange Pekoe. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution
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