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allowing us to fully experience its true flavours—no lattes
this next session takes us deeper into its heart—where cultivar and terroir meet
savour two exquisite Chinese teas while learning about their terroir and stories
Professional teaware and tools for use during the course
Kyobancha new allowing us to fully experienceKyobancha 50g Kyobancha might sound like it belongs to the same family as everyday bancha, but its a very different character. This tea is a regional specialty from Kyoto, where the term Kyo refers to its origin, and bancha means common tea. Harvested in late March to early April, Kyobancha doesnt fall into the prized first flush of May despite being one of the first teas harvested in the calendar year. Instead, its considered the last tea harvest of
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