Kyobancha

Kyobancha, a cherished Kyoto specialty, offers a unique experience distinct from other Japanese teas.

Unlike Hojicha, which uses younger leaves and has a caramel-like roast, Kyobancha is crafted from full, mature leaves harvested later in the year, developing a gentle, smoky flavor with earthy undertones. Its woodsy aroma unveils a rustic experience, appealing to those who seek a truly authentic flavor deeply rooted in Kyoto’s culture.

In contrast to the vibrant green of steamed teas like Sencha or Gyokuro, Kyobancha’s roasting process brings out a mild, earthy taste and a warming brownish color. Naturally low in caffeine, it’s ideal for evening relaxation and daily enjoyment, suitable for all ages.

Japanese tea connoisseurs often describe Kyobancha as “Kyoto’s comforting tea,” a simple, authentic pleasure embodying a heartfelt connection to Kyoto’s quiet charm and rich tea tradition.

Uji, Kyoto

To enjoy the full, rich flavor of our Kyobancha, follow these simple steps:

Measure the Leaves: Add 2 teaspoons (4 grams) of Kyobancha tea leaves to your teapot or cup.

Heat the Water: Use 120-150 ml of water heated to 90-100°C. This temperature enhances the smooth, smoky aroma and mild, earthy flavor of Kyobancha.

Pour and Steep: Pour the hot water over the tea leaves, covering them completely. Allow the tea to steep for 30 seconds to 1 minute, adjusting steep time based on your taste preference for a milder or bolder flavor.

Serve and Enjoy: Pour the tea into your cup and enjoy its comforting, low-caffeine warmth. Perfect for a relaxing moment any time of day.