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Kyobancha is a roasted tea typical for the region around Kyoto, where it is sometimes called iribancha or just bancha.
It is favoured for its special roasted aroma and its mildness. After the young and delicate leaves for sencha and gyokuro have been picked, the larger leaves are harvested for Kyobancha.
After steaming these leaves are not rolled, but sun dried. Next, they are fired at a very high temperature, which gives them their brown colour and roasted smell. The light brown liquid of this tea is very mild and suitable for children, and contains almost no caffeine.
