Kyobancha by Shinichi Kihara

TASTING NOTES: s'mores, smoked beer, rye bread

Unique to the city of Kyoto from which it gets the name, Kyobancha is harvested from tea leaves and twigs that have matured over the winter months and then roasted, producing a very woodsy flavor.

Often called 'bancha for babies' because it has almost no caffeine, it is also called 'spring bancha' because it is harvested in March from winter matured leaves. Rarely offered outside of Japan, it is even quite rare to find it in supermarkets in Japan as well.

Shinichi Kihara's Kyobancha gives off a smoky aroma, but surprises you with a flavor that is both smoky and sweet. 

PACKAGING:
Weight:
€11.00

Tea character

Leaf aroma

smoky wood, dried herbs, roasted bark

Cup aroma

smoked mackerel, late autumn leaves, campfire

Flavor

s'mores, smoked beer, rye bread

Tea story

Kyobancha by Shinichi Kihara is a traditional tea that speaks to the heart of Kyoto’s tea culture. This distinctive tea is harvested from leaves and twigs that have matured over the winter months. These winter-matured leaves are then roasted, imparting a bold, woodsy character unique to this tea.

The production of Kyobancha dates back centuries and is especially revered in Kyoto for its hearty and comforting qualities, often brewed in colder months.

Despite its deep, smoky aroma, it is considered a mild tea with low caffeine content, earning it the affectionate nickname "bancha for babies." Traditionally harvested in March, this tea is picked just before the spring flush, allowing it to capture the essence of winter’s quiet, slow maturation.

Rarely seen outside of Japan, Kyobancha is a treasured gem within the country and an embodiment of the seasonal shift from winter to spring.

Tea Region | Kyoto, Japan

Tea tree | Camellia sinensis sinensis

Cultivar | Yabukita

Harvest | March, 2024

Picking & processing | Winter-matured leaves, roasted

Smoked salmon with dill and rye bread
The smoky character of the tea mirrors the deep flavors of the salmon, while the rye adds an earthy contrast.

Grilled cheese sandwich with tomato soup
The tea’s sweetness and smokiness balance the richness of the grilled cheese, while the soup’s acidity brightens the pairing.

Charred vegetable skewers
The woodsy flavor of the tea complements the smoky grilled vegetables, enhancing their natural sweetness.

How to brew

Tea weight: 5 gram
Water amount: 180–240 ml.

1st steeping 
time 45-60 sec. 
temperature 80˚C

2nd steeping
time 10-20 sec. 
temperature 85˚C

3rd steeping
increase time by 30-45 seconds or to the desired strength.

Tea weight: 5 gram
Water amount: 500 ml
Water temperature: cold to room temperature
Steep time: 3 hours

These are broad guidelines, and you can definitely adjust the water amount, temperature, tea amount, and steep time depending on your own personal taste.

Instructions:

  1. If you have a tea bag, place the leaves inside the tea bag.
  2. Place the tea bag (or tea leaves) inside your bottle or jug
  3. Fill with water.
  4. Put the bottle / jug in the refrigerator.
  5. Drink within 24 hours.

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