Tealet Kyobancha

Country of Origin: Japan
Leaf Appearance: dark, flaky
Ingredients: green tea
Steep time: 3 minutes
Water Temperature: 212 degrees
Preparation Method: clay teapot
Liquor: amber

This is the first tea that I’ve tried from Tealet as well as my first Kyobancha. It is a unique green tea that is made from leaves and stems that matured over the winter months. I thought that the flaky appearance of the leaves resembled fish food or dried seaweed. The flavor was mellow and refreshing with a pleasant roasted quality. It had a natural woody sweetness to it as well. There was no astringency at all. The taste was so light that I would strongly recommend against using any type of sweetener. As Elyse explains in the video below, Kyobancha has very little caffeine. I wasn’t feeling very well the day that I sampled this tea and it was just what I needed. If the rest of Tealet’s teas are anything like this one I will be a happy camper. I love how they photograph their teas to simultaneously show the dry leaves, wet leaves and liquor.

You can find out more about this tea here.

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.