Shop KYO BU CHA
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Our Products
6 Pack Bottles
Great to drink during the week or bring to a party.
330ml Glass Bottles. Keep refrigerated.
24 Pack Bottles
The best value pack of bottles.
330ml Glass Bottles. Keep refrigerated.
10 Liter Keg
Best for small cafes and bars.
10 liter keg. Keep refrigerated.
20 Liter Keg
Best for hotels, restaurants, and bars.
20 liter keg. Keep refrigerated.
30 Liter Keg
Best for hotels, restaurants, and bars.
10 liter keg. Keep refrigerated.
How KYO BU CHA is made
Kyoto Uji Black Tea is carefully brewed to bring out its delicate aroma and depth.
Brewed with reverse osmosis filtered Kyoto water.
Hokkaido Beet Sugar feeds the bacteria used to ferment the tea.
Brewed tea, sugar, and time develop gentle tartness and character.
Chilled in a brite tank. Fine carbonation creates a crisp, refreshing finish.
Bottled without filtration or heat treatment.
Simple Japanese ingredients form the foundation of every batch.
Where to drink KYO BU CHA
Blog posts
on Sep 04 2026
KYO-Wari
Our version of a soda-wari.
Ingredients
45 ml shochu (Barley or Sweet Potato)
150–180 ml KYO BU CHA
Ice
Sudachi or lemon
MethodPour shochu over ice. Top with KYO BU CHA and finish with a squeeze of citrus and stir.
on Sep 04 2026
KYO High
Our signature recipe. Simple and perfect.
Ingredients
45 ml Japanese whisky
150–180 ml KYO BU CHA
Ice
Lemon peel
MethodFill a highball glass with ice. Add whisky, top slowly with KYO BU CHA and stir once.
on Sep 04 2026
KYO BU CHA Spritz
A lighter aperitif-style drink.
Ingredients
30 ml dry vermouth
30 ml gin
120 ml KYO BU CHA
Ice
Orange peel
MethodBuild everything over ice in a wine glass and gently stir.
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Business Registration
Fill out this form if you are interested in serving KYO BU CHA at your establishment.