After the fresh sprouting buds are picked from the lower
parts of the tea plant, the bigger and stiffer leaves are picked.
Whereas Sencha is picked in the spring, Bancha leaves are
picked from the same plants much later during summer or
fall.
The leaves are steamed, dried and then roasted. Bancha receives an extra strong firing which creates its special taste.
The tea is well liked for its refreshing aromatic and
lightly 'smoky' flavor.
Grown and manufactured around Uji near Kyoto this tea which is commonly known as Bancha is called Kyobancha. Like the roasted Houjicha Kyobancha also agrees very well with many food items.

This is the tea that is served at most sushi shops in Japan.
While processing Gyokuro and Sencha, they are categorized into three groups: stem, leaf and powder. Konacha is made from the powder and the small parts of the leaves. It is served commonly in sushi stores because of its refreshing astringency.
Konacha is best brewed with steaming hot water. Please use a fine mesh strainer which will prevent your spout from plugging while keeping the minute parts of tea leaves from flowing into your cup. Since this tea is prepared quickly it is often used on occasions when many guests have to be served 'instantly'.
To prepare just pour boiling water over the Konacha and brew it for about 30 seconds. You can use the same tea 3 or 4 times according to your desired taste.