Farmers Akky-san kyobancha tea, 50 g


Kyobancha is a type of roasted tea made in the prefecture of Kyoto. It is also called a ‘baby tea’ because it has almost no caffeine. The connection with the Kyoto region is also revealed in the name of the tea, in which ‘Kyo’ reflects Kyoto, and ‘bancha’ describes larger and stronger leaves of later seasons. This is the last tea of the season, made from leaves that have stayed during the winter and have almost no caffeine. Like all Akky-san teas, this is also a farmer’s aracha, which will decorate your teapot with large leaves, stems, and pleasant aromas of the autumn forest, complemented with sweet roasted notes and hints of hazelnut and caramel.

Availability: In stock


Flavor: roasted, with hints of sweet hazelnuts
Aroma: sweet roast
Color: caramel
Ingredients: roasted green tea
Place of origin: Wakuza, Japan
Harvest: last/winter, March, 2020

Preparation guide

The taste of tea in our cup is determined by the following factors:

Preparation method:

Various tea making techniques and strategies are available according to individual needs. Recommended preparation method of Yugen Tea:

Japanese brewing (3-4 brews):
kyobancha azijietiskas paruosimo budas

Western brewing (1-2 brews):
kyobancha vakarietiskas ruosimo budas

How to choose the right tea making utensils.

The quality of tea leaves:the quality of tea leaves is determined not only by the master’s work, but also by the following storage conditions. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and smells as possible.

The quality of water: a cup of tea consists of 99% of water, therefore, its quality is no less important than a tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.

About the farmer

Akky-san is an iconic and inspiring personality. His friendship with tea began more than 15 years ago, when Akky-san started to work on a tea farm. His heart has not left tea fields since. Akky-san fell in love with the tea fields of Wazuka town, left the university and became a tea farmer.
Akky-san knows and feels each of his tea bush, he is involved in and precisely supervises all stages of tea making. I had the honor of working with this farmer for three months. I was surprised and inspired by his passion for the tea and his established connection with the tea bush itself.
As soon as you open the package of Akky-san tea, you can feel the exclusiveness of this product. This tea is prepared from leaves and stems of various sizes. It is farmer’s aracha tea that has not undergone the secondary sorting, blending processes which are common in the industry. In this cup of tea, you will find leaves picked in just one day, so its taste is unique and depends on the nature of that season. Akky-san believes that aracha is like a family with different members. Small pieces of leaves are babies, healthy and beautiful leaves are adults and strong stems represent the elders. Just as in the family, where all the members live in harmony, so is a cup of aracha – every part complements each other and creates a unique harmony of taste.


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