Made from the older leaves of the tea plants that are used to make matcha, this traditional Kyoto bancha is strongly roasted, giving it an intensely smoky aroma and soft taste
Also known as iribancha (炒り番茶 - roasted bancha), kyobancha is folk tea traditionally produced in the Kyoto region. After the harvest of gyokuro and tencha for matcha, the tea bushes are trimmed back to encourage new growth for next year’s harvest and it is the large leaves and stems from this trimming that go on to become kyobancha. After picking, the leaves are steamed and dried without rolling, after which they are heavily roasted, giving the tea its signature smoky aroma. Though the aroma is intensely smoky, the taste of kyobancha is often quite mild and light bodied.
Meet the Producer
Azuma Chaen (東茶園)