Kyo Bancha by Kanbayashi Shunsho Omotesenke Matcha It is often used in

It is often used in the tea ceremony

A graceful piece that brings a sense of quiet poetry to the tea experience

mellowness

The flowers are rendered in varied colors

Kabusecha is grown under shade for several days before harvest — a cultivation method that enhances its umami sweetness while softening bitterness

Kyo Bancha by Kanbayashi Shunsho Omotesenke Matcha It is often used inKanbayashi Shunsho Kyoto Bancha () Kyoto Bancha is a traditional tea unique to Kyoto, crafted using a distinctive production method. Freshly harvested tea leaves are steamed without rolling, then carefully dried and roasted. This process creates its characteristic smoky aroma and rich, comforting fragrance. Unlike most green teas, Kyoto Bancha offers a gentle, mellow taste with minimal bitterness. It is naturally low in caffeine, making it suitable