Kyobancha

Kyobancha 京番茶

Kyobancha might sound like it belongs to the same family as everyday bancha, but it’s a very different character. This tea is a regional specialty from Kyoto, where the term ‘Kyo’ refers to its origin, and ‘bancha’ means ‘common tea.’

Harvested in late March to early April, Kyobancha doesn’t fall into the prized first flush of May despite being one of the first teas harvested in the calendar year. Instead, it’s considered the last tea harvest of the year, where large mature leaves grown over the winter months are picked, steamed, dried and roasted without the usual rolling step. This humble Kyobancha from Wazuka, Kyoto, offers a toasty brew with hints of nuttiness and a soft smokiness, perfect for sipping throughout the day.