Deep Roasted Kaneju Houjicha

Contents: 3g × 10 bags (TB)
Expiration Date: One year

[Delicious Brewing Instructions]
Tea leaves: 1 tea bag (per 150ml of water)
Water temperature: 90°C
Brewing time: 30 seconds

Beautiful amber color and mellow umami flavor of roasted tea

This hojicha is made using the traditional Kyoto "sand roasting method." The effect of far-infrared heat from the sand, which is heated to a high temperature, allows the tea leaves to be roasted thoroughly, bringing out a rich aroma and bright amber color.

Moreover, we use the first flush tea leaves, known as "Ichibancha Kariban," which are harvested only once every four years. This gives the tea a mellow umami flavor that lingers, allowing you to enjoy its taste even through the third infusion.

Kyoto Traditional Sand Roasting Method

Tea leaves are roasted together with granular sand. The far-infrared effect of the sand ensures that the leaves are roasted all the way through to the core, resulting in a deep, full-bodied flavor.

Harvested once every four years,

Ichibancha Kariban

We select the part of the tea plant most suitable for roasting, which is the "Ichibancha Kariban." This part can only be harvested once every four years during the optimal time for deeper picking. It preserves the rich flavor of the first flush tea while maintaining its robustness even through intense roasting. Carefully roasted, the leaves exude a full, aromatic fragrance.