Kyobancha is a type of roasted green tea (or hojicha) that originated in Kyoto, giving it the name "kyo". Bancha refers to leaves harvested after they have matured to a large size. Kyobancha specifically comes from Kyoto and is most often harvested in March as a preparation of the field for the spring harvest (therefore the thickest, most mature leaves). 

However, producers from many regions in Japan also produce a similar unrolled, roasted bancha using mature leaves harvested anywhere between October and March. This product is our house blend of this type of leaf.

Production Method

Leaves are harvested in March, having grown large and stiff over the winter months. After harvesting, they are steamed, dried without rolling (similar to tencha but a much simpler process), and roasted. Due to both the maturity of the leaf and the roasting, caffeine is minimal, so much so that the nickname for this tea is "akachan bancha" or "bancha for babies", and the tea is often seen in baby stores in Japan as a drink for newborns. 

Steeping Notes

Tea: 5 grams. Time: 1 minute. Water: 200 ml. Boiling.

Notes: This tea steeps into a light, slightly smoky liquor. Depending on your strength preference, you may want to increase the steeping time. Cold steeping it is also creates a nice light and refreshing tea. 

Product info

• Ingredients: Green tea
• Cultivar: Blended
• Harvest: October - March
• Region: Sources come from Kyoto, Shiga, Shimane, Shizuoka, etc.
• Caffeine level: Very low.