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

How is Matcha Kinrin made

It is also durable enough to be used for shopping or as a grocery bag making it a practical and stylish option you'll want to keep handy

it also features the intricate ceramic strainer known as Ceramesh

Then whisk up 1 teaspoon of Hojicha Powder and 60 ml of 80°C (175°F) filtered water using a swift zigzag motion without applying any downward pressure

Please expect and embrace slight variations in color

5 cm x H 5

Hojicha Whisk sold separately

Their distinctive fragrance will intensify once they are steeped

5 cm x H 8

The word Isuzu is written as 五十鈴 in Japanese

Pour 60 ml of 80°C (175°F) filtered water into the bowl

Place the Bamboo Whisk on a Whisk Holder (Naoshi)