After the long cold winter tea growers in Kyoto Prefecture harvest tea leaves and twigs to produce Kyobancha. It has a deep woodsy flavor that is sure to warm you up on a cold holiday night. Many tea-growing regions refer to Kyobancha as "bancha for babies" because it is so low in caffeine because of its late harvest date. It is very difficult to find this tea in stores because tea-growing families usually just drink it themselves.

Obubu's production of Kyobancha produces a light, refreshing, and easy-to-drink tea. This tea is perfect for coffee drinkers that are newly introduced to tea. If you are sensitive to caffeine this tea may be easier for you to drink.

How To Brew

Use 3 grams (1 tablespoon dried tea leaves) for 8 fl. oz. water in your favorite teapot or infuser (use bottled drinking water for best flavor, let boil and sit to cool slightly for 2-3 minutes). Steep for 2-3 minutes to bring out the full flavor of the tea. Leaves may be infused at least 3 times. This tea is also refreshing iced; brew same proportion tea leaves to water for 2-3 hours in cold water.

These are suggested brewing instructions. We encourage you to experiment and share your own brewing methods as you continue to grow in the tea culture. If you're new to tea this is a good way to start.


(no reviews)
This chart illustrates tasting notes most identified and their respective intensities (referring to Tea Cupping Standards by World of Tea).

Contact the Grower

Contact us to schedule an online meetup with this grower.