Organic Houjicha

Organic Hōjicha - Uji, Kyoto

The Rishouen teahouse in Uji has been making home-roasted hojicha since 1947: it produces toasted aromas and an amber-colored brew, and the sip is soothingly smooth, caramelly sweet and clean.
The kind of tea that goes perfectly with meals and late-night relaxation.

Tea blends often also include a karigane (stem/petiole) ratio, which further enhances the nutty-malty sweetness and naturally results in a more subdued caffeine profile.

Origin & style

• Origin: Uji, Kyoto, Japan
• House: Rishouen Tea Co. (founded 1947)
• Method: gentle, multi-phase roasting of leaves and stems
• Cup image: clear, amber-mahogany

Flavor profile

• Aroma: toasted hazelnuts, roasted grains, light cocoa pods
• Taste: caramelly sweet, smooth and easy on the stomach; minimal tartness
• Finish: clean, long-lasting, with a hint of smokeless roasting.

Recommended preparations:

Always preheat the kettle/cup with soft water with low mineral content.

Traditional – kyusu / small pot

• Tea/water: 5 g / 200 ml
• Water: 90–95 °C
• 1st pour: 30–45 sec.
• 2nd–3rd pour: 10–20 seconds, then 30–45 seconds

Western method

• Tea/water: 3 g / 250 ml
• Water: 92–95 °C
• Soaking: 2:30–3:00 minutes (second pour 3:30–4:00 minutes)

Hōjicha latte

• Tea/milk/water: 5 g / 150–180 ml milk + 50 ml water
• Preparation: steep the tea in water at 92–95 °C for 2 minutes, strain, then pour over warm milk (can be sweetened to taste)
• Result: creamy, caramel-malty flavor, long sweet finish.

Storage

Keep sealed, away from light and odors. The aromas of fresh roasting develop over time; best within 2–3 months of opening.