Kyo-Bancha / Konacha

Kyo-bancha is processed much later than typical green teas. Whereas Sencha is picked in the spring, when fresh buds appear at the lower parts of the tea plant, Bancha leaves are picked from the same plants much later, during the summer or fall. The larger, stiffer leaves are steamed, dried, and then roasted, creating a unique taste from the torrid firing process. The tea is well liked for its refreshing aroma and light, smoky flavour. Grown and manufactured near Uji, Kyoto, this type of tea, commonly known as Bancha, is called Kyo-bancha. Like the roasted Houjicha, Kyo-bancha is also a great complementary drink for many food items.

$12.42

sweetness astringency umami aroma

When processing Gyokuro and Sencha, the tea plants are sorted into three categories: leaves, stems, and powder. Konacha is made from the powder and small parts of the leaves. It is served commonly in sushi stores because of its refreshing astringency. Konacha is best brewed with steaming, hot water. Please use a fine mesh strainer to prevent your spout from plugging and to keep the small parts of the leaves from flowing into your cup. Since this tea is prepared quickly, it is often used on occasions when many guests have to be served at once. To prepare, just pour boiling water over the Konacha and let it infuse for 30 seconds. Depending on your preference in taste, you can use the same leaves 3 or 4 times accordingly.

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$4.37

sweetness astringency umami aroma
When processing Gyokuro and Sencha, the tea plants are sorted into three categories: leaves, stems, and powder. Konacha is made from the powder and small parts of the leaves. It is served commonly in sushi stores because of its refreshing astringency. Konacha is best brewed with steaming, hot water. Please use a fine mesh strainer to prevent your spout from plugging and to keep the small parts of the leaves from flowing into your cup. Since this tea is prepared quickly, it is often used on occasions when many guests have to be served at once. To prepare, just pour boiling water over the Konacha and let it infuse for 30 seconds. Depending on your preference in taste, you can use the same leaves 3 or 4 times accordingly.
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$6.21

sweetness astringency umami aroma
Kyo-bancha is processed much later than typical green teas. Whereas Sencha is picked in the spring, when fresh buds appear at the lower parts of the tea plant, Bancha leaves are picked from the same plants much later, during the summer or fall. The larger, stiffer leaves are steamed, dried, and then roasted, creating a unique taste from the torrid firing process. The tea is well liked for its refreshing aroma and light, smoky flavour. Grown and manufactured near Uji, Kyoto, this type of tea, commonly known as Bancha, is called Kyo-bancha. Like the roasted Houjicha, Kyo-bancha is also a great complementary drink for many food items.
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Add to wish list