Updated: Jul. 29, 2013
About KyobanchaKyoto, Japan, near Uji, where most of it is produced. Kyobancha is often called akachan bancha(赤ちゃん番茶), which can be translated "bancha for babies", because it is very low in caffeine. It is also sometimes called haru bancha(春番茶), meaning "spring bancha", because it is harvested in spring.
Although it is technically a type of bancha, as well as a type of hojicha, and can be classified in either category, it is quite different in character from the typical examples of both of these types of tea, and we thus classify it in a category of its own.
Kyobancha is produced from tea leaves that have lasted through the winter. It is then roasted. The roasting imparts a smoky quality to it. The combination of the use of large, mature leaves, which are naturally lower in caffeine, and the roasting process, which breaks down caffeine, makes this tea very low in caffeine.
Uncommon even in Japan, Kyobancha has been virtually unknown in Western Countries until recently.
The notion of the "best" Kyobancha is subjective, because different people have different tastes. We present the most often-rated and highest-rated teas in this category, and allow you to draw your own conclusions.
Top-Rated TeasWe need at least 3 ratings for a tea to calculate a percentile ranking. You can help us out by rating more teas of this style.
Examples of Kyobancha
The following is a complete listing of of the 3 selections of Kyobancha in our database.