the fresh sprouting buds are picked from the lower
parts of the tea plant,
the bigger and stiffer leaves are picked.
Whereas Sencha is picked in the
spring, Bancha leaves are
picked from the same plants much later during summer
The leaves are steamed, dried and then roasted. Bancha
receives an extra strong firing which creates its special taste.
tea is well liked for its refreshing aromatic and
lightly 'smoky' flavor.
Grown and manufactured around Uji near Kyoto this tea which is commonly known
as Bancha is called Kyobancha. Like the roasted Houjicha Kyobancha also agrees
very well with many food items.