Kyōbancha is a roasted green tea from Wazuka (Uji), Kyoto prefecture, Japan.
Made with mature leaf material from zairai ("native species") tea trees, this production is seared in ovens, removing most of the caffeine. Very sweet with subtle smoked character.
Notes: Campire, Burnt Sugar, Smoked, Coffee, Sourdough
Origin:
Kyobancha is considered an everyday tea around Kyoto, children and elderly also drink it due to its low caffeine level.
Technically a houjicha, kyobancha is a green tea of mature and/or late-flush material that undergoes a roasting process. For this lot of winter '25 material, leaves left to grow further down the branch through the year were machine-harvested, steamed for nearly 2 hours at 100ºC, and air-dried indoors before being roasted at 200ºC in a tumble-oven. Kyobancha, like most Japanese teas, is usually ara cha ("crude tea"; the Chinese term is mao cha) before an order is placed by a domestic customer or importer (us!). The producer will then pull, blend, sort, roast, or conduct any number of other post-processes to finish a tea. Unlike most houjicha, kyobancha is not rolled during processing, leaving the whole leaves mostly flat through drying.
Brewing Guide:
Cold brew - 15g to 1l of cold mineral water. Minimum 7 h in the fridge.
Warm brew - 3g to 150ml, 85 degrees, steep for 2-3 times.
