Kyobancha new Professional teaware and tools for

Professional teaware and tools for use during the course

allowing us to fully experience its true flavours—no lattes

5 million cups a day to be exact

We dare you to try it if you haven't

Kyobancha new Professional teaware and tools forKyobancha 50g Kyobancha might sound like it belongs to the same family as everyday bancha, but its a very different character. This tea is a regional specialty from Kyoto, where the term Kyo refers to its origin, and bancha means common tea. Harvested in late March to early April, Kyobancha doesnt fall into the prized first flush of May despite being one of the first teas harvested in the calendar year. Instead, its considered the last tea harvest of