Kyobancha is a speciality Bancha tea from Kyoto Prefecture, where it gets the "Kyo" in its name, meaning "Kyoto common tea" in Japanese (京番茶). The leaves are harvested in late March, but not part of the first flush, and after picking, they're steamed to stop the oxidation process, then dried and roasted. This tea is nutty and slightly smoky, with a light body that's low in caffeine, perfect to drink at any time of the day.