Houjicha Oya to Ko

Houjicha “Oya to ko” — Shichimeien, Uji • “parent and child”

Bringing the silence of the Uji Valley: houjicha is a roasted green tea in which the leaves and stems are gently roasted, giving them a nutty, toasted grain, caramel aroma. The specialty of the selection called Oya to ko (“parent and child”) is that last year’s nutrient-rich leaves ( parent ) and this year’s fresh buds ( child ) are harvested together , so the cup is both full and fresh, clean and round.

Origin & style

• Region: Uji, Kyoto – the historical center of Japanese tea culture.
• Maker: Horii Shichimeien (founded 1879), the custodian of the tradition of preserving the "Seven Famous Uji Tea Gardens".
• Style: medium-deep roast houjicha , everyday, clean flavor profile.

Processing in brief

The raw material is a mixture of the previous year's leaves and this year's buds; after wilting, the leaves and finer stem parts are roasted slowly and evenly to bring out the nutty, toasted notes and smooth, clean taste.

Flavor profile

• Aroma: toasted grain, nuts, light caramel and roasted sesame seeds.
• Taste: smooth, clean and round; nutty-malty, hints of brown sugar and roasted barley.
• Finish: dry, clean, warm and soothing, with a slight mineral freshness.

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, toasty-nutty, refreshingly clean cup.

Things to know

• Packaging (manufacturer's): 100 g
• Preparation guidelines (producers): "For 2 people" approx. 12 g tea / serving for houjicha.
• Shelf life (manufacturer's): ~6 months from production.
• The tea is also suitable for making kombucha, a really pleasant fermented drink.

Pairing & occasion

• Buttery-nutty cookies, savory pies, lightly smoked cheeses.
• For evening relaxation, for communal tea drinking – when you need a "taste of home" in your cup.

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