Kyo Bancha


Origin: Wazuka, Kyoto, Japan

Grower: Shinichi Kihara

Harvest: Spring 16’

Vendor: Yunomi


Shinichi Kihara inherited his fathers farm and has been farming for 20 years. His farm is very small, with only his immediate family as his workers, along with the occasional volunteer. Because of this, their tea is extremely rare, even in Japan.

This bancha is made from large leaves that have matured through the winter. In early March the leaves are harvested, steamed, dried, and then roasted, to create a bancha that is both smoky and sweet.