Iribancha is a tea with quite a particular method of manufacturing that yields a unique, primordial taste close to the first teas ever brewed. Tea is roasted in a gigantic 5 foot wide (1.5 meter) iron pan, so that the tea leaves are slightly seared in places. Iribancha has been a traditional tea particular to the Kyoto area for hundreds of years. Please note that Iribancha differs from Houjicha in that with Houjicha preparation, tea leaves are rolled and evenly roasted. The flavors are very different, we assure you! (For specific instructions on how best to infuse Iribancha, click here.)