About Kyo-Bancha
Kyo-bancha is processed much later than typical green teas. Whereas Sencha is picked in spring, when fresh buds appear at the lower parts of the tea plant, Bancha leaves are picked from the same plants much later, during 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, it is a great complementary drink for many food items.
Kyo-Bancha
The late-season roast from near Uji, Kyoto.
About Konacha
Konacha is the fine tea dust and small leaf fragments sifted out while processing our Sencha and Gyokuro. Because the pieces are so small, it steeps fast and strong. That is why it is the tea so often served alongside sushi. An economical way to taste the character of our finest leaf.
Konacha
Fine dust sifted from our Sencha and Gyokuro. Fast to steep, strong in the cup.
Konacha “Gyokuro ko”
The fine powder sorted out while we process our shade-grown Gyokuro. It steeps in half a minute, so we suggest a fine mesh strainer, for a rounded, quick cup any time of day.
Konacha “Sencha ko”
The fine powder sorted out while we process our Sencha. Sushi counters keep it close at hand for its fast, refreshing steep, ready in half a minute with a fine mesh strainer to catch the fine grains.
Hot water, a quick steep
Kyo-Bancha and Konacha both take a full boil and a short infusion, no cooling required. Our brewing guide shows the rest.