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Kyo-bancha
Traditional Coarse Tea in Kyoto
Date:23, Jun, 2015
Investigated and Written by Misaka Youhei
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Kyo-bancha is a kind of coarse tea produced by Iroku-en in Kyoto, Japan. Iroku-en has been long established since 1818. Naturally, it is one of Kyoto’s traditions.

First of all, I must tell you there are two types of coarse tea in West and East of Japan. The eastern tea almost looks green-colored or yellowish green. On the other hand, it mostly does brown in the western areas. “Kyo-bancha” is the latter, you know.


Leaves of Kyo-bancha

Why? That is because they use different leaves. Using those yellowish green colored, they can create the former. As the picture shows, “Kyo-bancha” is from brown leaves which look like fallen leaves. It is said they pick up fresh sprouts in spring and use the leftovers for “Kyo-bancha” in autumn. It seems as fallen leaves because they steam and dry the leaves, the branches and the stems together.

It smells uniquely good for parching at a high temperature just before the shipment. Moreover, it seldom includes tannin that causes bitterness and then, you can smoothly drink. Iroku-en says they thoroughly check their production history and create the traditional tea. Old and young, we all will be in safety and enjoy.


Kind: Yabukita and so on

Tea Kind: Bancha
Price: 379 JPN (tax in.)/ 160 g
Leaching Time: 60 sec.

In Hokkaido, they call roasted green tea coarse tea. Sure, we roast coarse tea and make it. They are very close. In other words, each place has its coarse tea Perhaps you think of powdered green tea hearing Kyoto. “Kyo-bancha” also deserves to be tried, however.


Iroku-en Official Site (Japanese)







 

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