What nibancha means
Nibancha is picked in late June or early July, when warmer weather has driven faster growth. The resulting leaves contain more catechins and less L-theanine, which makes nibancha matcha brisker, more astringent, and better suited to lattes, cooking, or daily-drinking blends than to koicha. Many latte and culinary grade tins are built primarily on nibancha leaf.
Also called
Nibancha also appears as second flush, second harvest.