Harvested in spring, a first flush from the Kyoto Prefecture.
It is a light, mild tea, which has a balanced sweet-bitter taste, to be used as a high-quality daily tea.
Tasting Notes: light, fresh
Mr. Keisaku Fukui, based in Ujitarawa, Kyoto, has been producing kyobancha, on his home-made roasting oven for more than 70 years. He is one of the last Kyobancha-maker who still practices this craft by hand.
Mr. Fukui made a mild-smoky tea.