Kyoto Bancha, or Kyobancha, is a beloved tea that has been cherished in the Kyoto region for generations. This distinctive tea is made from large, mature tea leaves and their stems, carefully harvested during the spring and autumn seasons. The leaves are then dried and roasted to bring out its signature flavor. Kyobancha stands out with its unique smoky aroma and smooth, soothing taste. 

Kyobancha 

Presented in this sencha is an exquisite combination of umami balanced with sweetness and a smooth texture, with refreshing vegetal undertones to enhance its flavor. With its gentle aroma, this is a tea that brings both comfort and elegance to any occasion.

Sencha No. 2 - “Asatsuyu” from Chiran, Kagoshima

Made from carefully selected first harvest leaves, this withered green tea is lightly roasted at low temperatures for a short time, preserving its vibrant floral aroma while enhancing its depth with a gentle roasted fragrance. The result is a beautifully balanced tea with a refreshing, floral note and a subtle sweetness derived from the stems. This tea captures the essence of spring with its lively, fresh flavor, while the roasting process adds a warm, inviting depth. 

Withered hojicha

Withered sencha is a distinctive and increasingly popular twist on traditional sencha, offering a more refined and complex flavor experience. Produced by Masahiro Okutomi, a 15th generation tea farmer based in Sayama and an extremely well-respected tea farmer in Japan, this tea has earned numerous accolades for its exceptional craftsmanship.
Made from the Fukimidori cultivar, this tea has a beautiful scent reminiscent of plum blossoms, with a soft yet sweet flavour profile unusual to senchas. Its sweetness makes it suitable for cold and hot brews.

The Japanese Collection