Made from a blend of cultivars grown in open fields in Wazuka, Kyoto, this hōjicha is harvested in May. The leaves are steamed, dried, refined, roasted and finally ground in a bead mill to achieve an exceptionally smooth powder.
The tea is grown on certified-organic fields with 350 years of history in Wazuka. The town is known as one of Japan’s centres of high-quality tea cultivation. Home to around 3,300 people, Wazuka is shaped by its centuries-old tea fields and the challenges of a declining, ageing population. Many farmers face the difficulty of passing their work on to a new generation, making the continuation of these traditions all the more meaningful, especially when working in harmony with the surrounding landscape.
Roasting defines hōjicha. It gives the leaves their warm, toasty aroma and mellows bitterness and astringency, resulting in a balanced tea with gentle sweetness and a smooth, approachable flavour. It works well for daily drinking and, at our canteen, often finds its way into desserts such as cheesecake or tiramisu.
Storage: Once opened, hōjicha is best enjoyed within 3 months but can stay fresh for up to a year with proper storage. Store it in an airtight container to prevent oxidation. Keep it in a cool, dark place, such as a pantry or fridge, away from direct light and heat. Avoid exposure to moisture, as it can cause clumping and affect the powder’s texture and quality.
