Glass cup of golden iribancha tea next to a bag of Ippodo Tea Iribancha teabags, seen from above
Teabags

Iribancha Teabags - Hot Brew - Carafe

In Kyoto, Iribancha is often brewed for the whole family, to enjoy at meals or in the afternoon. Try this recipe for a large batch of this uniquely smoky tea.
  1. 1. Place 2 teabags in a carafe.
    2 teabags
    Hand pulling two pyramid-shaped Iribancha teabags out of packaging. - Iribancha Teabags - Hot Brew - Carafe
  2. 2. Pour 1 liter (32 oz) of boiled water.
    1 L (32 oz) 100°C (212°F)
    Iribancha Teabag in a glass carafe steeping in cold water. - Iribancha Teabags - Hot Brew - Carafe
  3. 3. Brew 10 minutes, and serve. The carafe will be hot, so handle with care.
    10 minutes
    A white ceramic cup filled with golden-amber tea, viewed from above against a plain white background. The liquid's rich color contrasts with the cup's simple design, creating a minimalist and appealing composition. - Iribancha Teabags - Hot Brew - Carafe
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Bancha for Iribancha Teabags - Hot Brew - Carafe

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