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Bancha Tea

Prep Time

1 min

Cooking Time

5 min





  • 1 Tbsp roasted bancha twigs (kukicha)

  • 1 quart water


  1. Place the twigs in water and bring to a boil. Store unused twigs in an airtight jar until needed.

  2. When the water boils, reduce heat to low and simmer for several minutes. For a light tea, simmer 2 to 3 minutes. For a darker, stronger tea, simmer for 5 to 7 minutes.

  3. To serve, pour the tea through a bamboo or metal tea strainer into each cup. Twigs in the strainer may be returned to the teapot and reused several times.

  • Bancha tea may be served hot year-round as well as cool in the Summer.


Michio and Aveline Kushi

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