Hojicha Uji

One of the teas that helped make the region famous is Houjicha. Houjicha, a specially roasted green tea, may seem exotic to Westerners but in Japan it is one of country’s most commonly enjoyed beverages. Owing to its low caffeine content – the roasting process removes much of the caffeine – Houjicha is often served to accompany meals; it is also commonly served to children, and patients in hospitals.
The tea is produced using a 3rd flush Bancha leaf known in Japanese as Sanbancha. Our offering here is plucked exclusively at Yamarokusangyou, on of Uji’s top gardens. The plucked leaves are produced in a style similar to that of Sencha – the leaves are steamed and dried. Next the dried leaf is roasted over a low heat – the low roasting temperature imparts a sweet taste and nice fresh aroma. (Houjicha that has been roasted at too high a temperature loses much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavor. Try pairing our Houjicha with Asian themed meals and notice how well it cleanses the palate. This is truly a refreshing tea that is as good hot as it is poured over ice. Houjicha. Is it good? Hai!