Video on the Making of Kyobancha
Created by Interns at Obubu, David (From New Mexico Tea) and Tyler. View more videos from Obubu here.
Tea leavesBrewed leaves
Unique to the city of Kyoto from which it gets name, Kyobancha is harvested from tea leaves and twigs that have matured over the winter months and then roasted producing a very woodsy flavor. As bancha, it is unrolled, so we sell it in larger 200 gram bags.
Often called 'bancha for babies' (akachan bancha 赤ちゃん番茶) because it has almost no caffeine, it is also called 'spring bancha' (haru bancha 春番茶) because it is harvested in March from winter matured leaves. Rarely offered outside of Japan, it is even quite rare to find it in supermarkets in Japan as well.
Akky's Kyobancha has resulted in a tea that produces a light, refreshing, and easy-to-drink taste--a healthy alternative to sugary drinks. We recommend steeping it in boiling water for 2-3 minutes, or steeping it with cold water for 2-3 hours for iced tea.
President and farmer, Akihiro 'Akky' Kita, crops these tea plants in March to harvest tea leaves that have matured in the frost of winter. This cropping also prepares these plants for the May harvest of our Kabuse Sencha.
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