Bancha products are coarse teas. And third picked leaves or autumn leaves are mainly its materials. So this tea has more catechin than Matcha and Houjicha, and more vitamin C than Gyokuro. And it has a refreshing and astringent taste. If you prefer to drink tea with less caffeine, we recommend that you try Bancha. Because Bancha contains less caffeine than other Japanese teas. In addition, Bancha has various unique versions by region. People sometimes call local Bancha, “Yanagi“, or “Kawayanagi“. Manufacturing process is slightly different by each region. For example, Awa Bancha, Goishicha, and Ishizuchi Kurocha are unique in their manufacturing process. After steaming, they are fermented.