Often called “bancha for babies” (akachan bancha 赤ちゃん番茶) because it has almost no caffeine as well as “spring bancha” (haru bancha 春番茶) because it is harvested in March before shincha, this “common” tea is rarely offered outside of Japan. 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.
Our first attempt at making Kyobancha has resulted in a tea that produces a light, refreshing, and easy-to-drink taste–a healthy alternative to your daily intake of water. We recommend steeping it in boiling water for 2-3 minutes, or steeping it with cold water for 2-3 hours for iced tea.
Product name: Kyobancha
Ingredients: 100% aracha from Wazuka, Kyoto
Tea plant: various
Cultivation notes: Made from tea leaves that have matured during winter.
Harvest period: mid-March
Processing notes: light steaming (about 20 seconds)
Product size: 1 bag (24.5 x11.5 x2.0 cm / 9.65 x4.53 x0.79 in)
Weight of contents: 200 g / 7 oz
Producer: Akihiro Kita
Expiration: Good for 6 months from shipment
Storage: Seal tightly and refrigerate