Organic Hojicha Shizuoka

Ihachinouen Hōjicha – if you’ve only ever known hōjicha as a roasted, soothing tea, this item subtly changes the picture. Here, the roasting doesn’t obscure it, but rather highlights it: fragrant, rich, yet clean and fresh.

Origin & creators

Ihachinouen (Ihachi Farm) operates on steep slopes overlooking the Abe River in the Shizuoka mountains – at an altitude of around 450m . The garden is over 120 years old and the teas are made in the farm’s own processing plant.

The focus of cultivation is a chemical-free approach (without crop protection and artificial fertilizers), with natural nutrient replenishment - including "bokashi"-style, organic-based fertilization, which supports the sweeter, fuller character of the teas.

What makes this hōjicha special?

• It is made from the first harvest (ichibancha) – not a “leftover” type, but a genuine raw material quality.
• Leaf hōjicha – despite the roasting, the "green" purity of the tea is also preserved.
• Food-friendly character – a particularly good companion for Japanese dishes and fatty dishes.

Flavor profile – nicely broken down

• Aroma: roasted hazelnuts, caramel, slight cocoa-warm tones
• Taste: full, flavorful, yet clean – a fresh, “sencha” feel behind the roasting
• Aftertaste: long-lasting, pleasantly toasted, silky dry

Preparation

Asian style (kyusu / shiboridashi)

• Tea: 4–5 g
• Water: 150ml
• Temperature: 90–95°C
• Time: 45–60 sec.
• Re-soaking: 2nd pour 10–20 seconds, 3rd pour 45–60 seconds

Western style

• Tea: 3 g
• Water: 250–300 ml
• Temperature: 95°C
• Time: 2–3 minutes

Cold brew

• Tea: 8–10 g / 1 liter
• Water: cold, soft (if available)
• Time: 6–10 hours in the refrigerator
• Tip: after filtering, with ice, without citrus peel – let the roast remain pure.

Teavolution tip: if you want a “fresh and rich” cup, increase the dosage by half a gram and shorten the time. Hōjicha responds surprisingly well to precise, short steeping.