matchashop is official "Japanese Food and Ingredient Supporter Store Overseas" 
Maiko Kyobancha
After the freshly sprouted tea leaves, the larger and stronger leaves are picked. Bancha is made from the same plant as Sencha, but is not picked in spring, but much later, in late summer or early autumn.
Kyobancha is an established term for Bancha from the Kyoto region. The leaves are steamed, dried and then roasted, giving the tea its characteristic, slightly "smoky" taste. By using the older leaves of the tea bush and roasting them during the production process, a very aromatic tea is obtained.
Like roasted Houjicha, Kyobancha is an excellent accompaniment to food. Please pour Kyobancha with 90° C to 100° C hot water. Kyobancha is low in caffeine.
Pack á 200g
Responsible food business operator:
MAIKONOCHA-HONPO (Maiko-tea), 2-1 Kamidaimon Fugenji Kyotanabe Kyoto JAPAN 610-0322
Import:
Florian Rosch, matchashop, Husemannstr. 29, 10435 Berlin
Kyobancha is an established term for Bancha from the Kyoto region. The leaves are steamed, dried and then roasted, giving the tea its characteristic, slightly "smoky" taste. By using the older leaves of the tea bush and roasting them during the production process, a very aromatic tea is obtained.
Like roasted Houjicha, Kyobancha is an excellent accompaniment to food. Please pour Kyobancha with 90° C to 100° C hot water. Kyobancha is low in caffeine.
Pack á 200g
1-2 Teaspoons / 200ml
90°-100° C / 194°- 212° F
40 seconds for the first infusion, 20 seconds for the second to fourth infusion
Responsible food business operator:
MAIKONOCHA-HONPO (Maiko-tea), 2-1 Kamidaimon Fugenji Kyotanabe Kyoto JAPAN 610-0322
Import:
Florian Rosch, matchashop, Husemannstr. 29, 10435 Berlin
