Kyobancha, a roasted Japanese green tea, gets its name from Kyoto (Kyo-bancha), which is a specialty tea crafted in the prefecture of Kyoto. 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 sweetness an intoxicating experience.
Kyobancha has an enticingly sweet maple syrup aroma with a subdued woody sweetness profile.
Kyobancha has an enticingly sweet maple syrup aroma with a subdued woody sweetness profile.
Caffeine Content in Kyobancha:
- Low levels of caffeine, usually ranging from 5-15mg, the typical cup of coffee has 80-200mg. At most the caffeine in a cup of kyobancha can reach 45mg after 1 session which is brewing the leaves 3 times.
Brew like a pro:
- Heat soft water (not distilled) within the range of 195°-210°F. Soft water creates the best tea experience, the extra minerals in hard water will clash with the contents of the tea creating an undesirable film on top of the tea.
- The great thing about high-quality kyobancha is that you can steep it up to 3 times. In order to make the most out of the 3 steepings I recommend starting with around 200°F for the first steep, then around 195°F for the second steeping, and 205°F for the third infusion.
- Timing is the other important area to keep in mind when making kyobancha. During the first steeping, keep the time around 2 minutes (time range suggestions will be on the package of kyobancha), and add an extra minute per infusion.
- Infusing (steeping) kyobancha for too long and/or at too high of a temperature will result in a bitter and undesirable flavor. Timing and temperature are something of personal preference, so play around with them until you find what works best for you.
Suggested Articles
Contact Us Terms Privacy Policy
Thanks for Reading!
Email us if you have any concerns or questions
teamadesimple@gmail.com