Tea type
Green Tea
Ingredients
Green Tea
Flavors
Autumn Leaf Pile, Dried Fruit, Fig, Grain, Honey, Nuts, Roasted Barley, Roasted Nuts, Smooth, Sweet, Wood, Nectar, Raisins, Roasted, Caramel, Mushrooms, Vegetables
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Boiling 2 min, 45 sec 4 g 14 oz / 404 ml

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7 Tasting Notes View all

  • “Smells a lot like Hojicha – roasted! Yum! It has the brown roasted leaves instead of the twigs, tho, that is the major different to the eye. It is more gentle that I thought it would be but I...” Read full tasting note
    85
  • “2021 sipdown no. 35 This is a really great cuppa. I’m enjoying it while catching up on a few ecotoxicology lectures. The flavour is very toasty toasty, but also really clean. Thanks for sharing...” Read full tasting note
  • “I adore this tea… It’s a roasted green tea that’s made from the leaves that survive the winter – they’re harvested in March. There’s no rolling in the processing, so it looks somewhat like a bai...” Read full tasting note
    92
  • “Starting to think I’ve ruined my palate, even though it has been hours and I’ve had plenty of other beverages between trying the Hojicha Dark Roast and this Kyobancha. I still taste something...” Read full tasting note
    70

From Kyoto Obubu Tea Farms

Kyobancha is unique to the Kyoto region from which it gets the “Kyo” in its name. Harvested from leaves that have matured over the winter months it is considered the very last tea of the year. The leaves are roasted, producing a comforting and woody flavour. Kyobancha is a virtually caffeine-free tea that is light, refreshing and very easy to drink.

Taste: Sweet
Body: Light
Texture: Rounded
Length: Short
Harvest: March
Tea Cultivar: Mixed
Origin: Wazuka
Cultivation: Unshaded
Processing: Steamed, Rolled, Dried, Roasted

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

7 Tasting Notes

85
6768 tasting notes

Smells a lot like Hojicha – roasted! Yum!
It has the brown roasted leaves instead of the twigs, tho, that is the major different to the eye. It is more gentle that I thought it would be but I like this mellow flavor on the tongue. Springy! Gently Roasted! A near Steamed rice/veggie type flavor, even. With a sweeter finish! Lovely!

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1128 tasting notes

2021 sipdown no. 35

This is a really great cuppa. I’m enjoying it while catching up on a few ecotoxicology lectures.

The flavour is very toasty toasty, but also really clean. Thanks for sharing Cameron!

Preparation
Boiling 3 min, 0 sec 3 g 14 OZ / 414 ML

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92
2428 tasting notes

I adore this tea…

It’s a roasted green tea that’s made from the leaves that survive the winter – they’re harvested in March. There’s no rolling in the processing, so it looks somewhat like a bai mudan tea with giant fluffy leaves. There are also large stems included that are very twig-like in appearance.

The flavor is similar to other roasted Japanese teas but super mellow and sweet. It’s a mix of dry autumn leaf with plenty of lightly roasted grain and nuts. There’s a gentle lingering sweetness and subtle notes of honey and sweet dried fruit – fig perhaps?.

Yummy. This definitely needs to be a staple in my cupboard. And apparently because of the nature of the harvest and the roasting, it has virtually no caffeine. Always a bonus!

Flavors: Autumn Leaf Pile, Dried Fruit, Fig, Grain, Honey, Nuts, Roasted Barley, Roasted Nuts, Smooth, Sweet, Wood

Preparation
Boiling 2 min, 0 sec 6 tsp 16 OZ / 473 ML

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70
27 tasting notes

Starting to think I’ve ruined my palate, even though it has been hours and I’ve had plenty of other beverages between trying the Hojicha Dark Roast and this Kyobancha. I still taste something mushroomy.

There is a light sweetness to it; not nearly as toasty as I would expect from a roasted green. Definitely vegetable notes.

The liquor is a nice burnt orange colour; the broad dry leaves were beautiful to look upon. It’s smooth to drink.

Flavors: Caramel, Mushrooms, Vegetables

Preparation
Boiling 3 min, 0 sec 5 g 8 OZ / 236 ML

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60
2816 tasting notes

Reading the tasting notes lately from Lion has made me remember the remaining teas I need to try from my Obubu sampler. The package this tea came in says: Kyou Bancha but I’m assuming this is the same tea as Kyobancha, even though the spelling is different.

Leaves in the package are very brown and roasty-smelling. Bancha are older, late harvest tea leaves and this is the roasted form of them, I guess? Good to know this tea has almost no caffeine because I probably don’t need any more today.

I’m not sure how long this was steaming for exactly (it was at least 4 minutes), but I don’t think you can really oversteep this kind of tea too easily. My cup is a dark orange and the flavor is very mild, with slight roasted, woodsy notes. I’m not getting a lot of flavor out of this one. It’s similar to a hojicha but a lot more boring, lol. I will finish the pot of tea i made but I can’t see any reason to buy this. I think I’d just rather have hojicha.

Preparation
Boiling 4 min, 0 sec 2 tsp 14 OZ / 414 ML

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