Large whole leaves roasted on a hot plate to produce a smoky, light tea with warming woody notes.
Kyobancha is a regional Japanese tea, a speciality of the Kyoto prefecture harvested just after the spring flush. Using the mature leaves of the tea plant, along with the roasting process, means that kyobancha contains very low levels of caffeine.
This kyobancha is made by a producer who has been making his kyobancha in the same way for 65 years, and is now the only man making it completely by hand.
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