After the fresh sprouting buds are picked from the lower parts of the tea plant, the bigger and stiffer leaves are picked.
Whereas Sencha is picked in the spring, Bancha leaves are picked from the same plants much later during summer or fall. The leaves are steamed, dried and then roasted. Bancha receives an extra strong firing which creates its special taste. The tea is well liked for its refreshing aromatic and lightly ‘smoky’ flavor. Grown and manufactured around Uji near Kyoto this tea which is commonly known as Bancha is called Kyobancha. Like the roasted Houjicha Kyobancha also agrees very well with many food items.