Hojicha Agata no Kaori

Agata no Kaori Hōjicha — Shichimeien, Uji • fragrant, roasted until golden brown

Agata no Kaori is Shichimeien's fragrant, golden-brown roasted hōjicha tea: with a distinctly clean, nutty-toasted grain character, little bitterness and a smooth sip. A soothing, warm, "homey" cup for everyday tea drinking.

Origin & style

• Region: Uji, Kyoto — the historical center of Japanese tea culture.
• Creator: Horii Shichimeien (founded 1879).
• Style: medium roasted hōjicha , strong aroma, low bitterness.

Processing in brief

Carefully selecting leaves suitable for Hōjicha, roasting them evenly to a golden brown; the goal is to enhance the aroma and maintain a clean, smooth taste.

Flavor profile

• Aroma: toasted grain, nuts, hazelnuts, delicate caramel.
• Taste: round and clean; nutty-malty tones, faint brown sugar and roasted sesame seeds.
• Finish: soft, warm, with a slight bitterness.

Recommended preparation

Japanese (kyusu) method

• 5–6 g / 200 ml soft water
• 90–95°C
• 1st pour: 45–60 sec • 2nd: 20–30 sec • 3rd: 45–60 sec

Western method

• 3g / 250–300ml
• 90–95 °C, 2–3 minutes
• Second pour: +30–45 sec.

Cold brew / cold soak

• 8–10 g / 1 liter
• Refrigerate for 6–8 hours
• Result: a silky, clean and refreshingly nutty-roasted cup.

Things to know

• Packaging (manufacturer's): 100 g and 200 g (guideline).
• Preparation guidelines (manufacturer's): "For 2 people" approx. 12 g / serving.
• Shelf life (manufacturers): ~6 months from date of manufacture.

Difference between versions

Shichimeien Ujichashi Hōji tea is described by the manufacturer as having a “cleaner taste” and more fragrant than Agata no Kaori — Agata no Kaori has a rounder, “gentler” everyday profile.

Note: The proportions are starting points; you may want to fine-tune them according to water, equipment, and taste.