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.
Net weight: 200g(7.05 oz)
Storage life: 10 months
Ryan Hodges (verified owner) –
Campfire smoke, wet charcoal, a bit sharp and tangy. Has a rough edge to it. Nice to have around, but not my favorite. Would be nice to see an unroasted bancha from Maiko.