Kyo Bancha by Kanbayashi Shunsho Omotesenke Matcha The rim is finished with

The rim is finished with Oribe-style green glaze

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The term ungen (暈繝) refers to a technique or effect that creates subtle gradations of color—essentially a form of shading or blurring

ひょうたんや

Textile: Traditional Nishijin-ori (Kyoto Brocade)

Kyo Bancha by Kanbayashi Shunsho Omotesenke Matcha The rim is finished withKanbayashi Shunsho Kyoto Bancha () Kyoto Bancha is a traditional tea unique to Kyoto, crafted using a distinctive production method. Freshly harvested tea leaves are steamed without rolling, then carefully dried and roasted. This process creates its characteristic smoky aroma and rich, comforting fragrance. Unlike most green teas, Kyoto Bancha offers a gentle, mellow taste with minimal bitterness. It is naturally low in caffeine, making it suitable