| After
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
or
fall.
They are steamed, dried, then roasted to make this type of
tea.
This tea is well liked for its refreshing aromatic and
lightly 'smoky' flavor.
Kyobancha
has been given an extra strong firing which creates this special taste.
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. |  |
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