Kyobancha

KyobanchaKyobancha is a Japanese roasted green tea with an enticing sweet aroma and a gentle taste. Also known as iribancha and roasted bancha, Kyobancha is a Kyoto specialty sometimes simply referred to as bancha by locals. After being harvested from late winter to early spring, whole tea leaves and stems are steamed, dried without rolling, and roasted. This gives Kyobancha the appearance of fallen leaves, and makes its pleasant maple syrup scent and woody

The Katakuchi Tea Bowl is a handcrafted ceramic vessel with a beautifully curved shape and inner depth perfect for whisking matcha or Hojicha Powder with ease and grace

or for pouring other liquids such as sake

you may have heard some of the locals refer to hojicha as bancha

clean the Hojicha Whisk by rinsing it in hot water without the use of any soap

The Hojicha Whisk is handcrafted by 25th generation chasen master Yasaburo Tanimura in the village of Takayama

as it is adorned with a unique plum blossom charm

Discard the water

Flavor: Nutty Sweet

The warm sunset color of the roasted green tea is perfectly complemented by its rich savory taste

This kyusu has an appealing round shape and features Tokoname’s unique ceramic mesh built-in strainer known as ceramesh

How to brew hojicha in a kyusu

This authentic Seto ware ceramic has an eye-catching black glaze