Characteristics: Bancha, exclusively produced in Kyoto, is called “Kyobancha.” After the tea leaves for Gyokuro have been picked, the more mature leaves are harvested later for Kyobancha. The tea leaves are steamed, sun dried, and then wood-roasted. In Kyoto, Kyobancha is widely consumed at home.
Taste: Smooth, smoky aroma
Brewing Tip: Add approximately 5g of the tea leaves to 12 oz. of boiling water.