Tokusen hojicha tea Asamiya 50g

Tokusen houjicha is an artisanal tea from Mr Katagi’s small tea garden, where no artificial fertilisers or chemical pesticides have been used for 50 years. Hojicha is a roasted tea, usually made from large leaves and stems from the second or third harvest. Tokusen hojicha, however, is a tea made from carefully selected young leaves and delicate shoots from the first spring harvest. It is lightly roasted, and the dry leaves and stems are brownish-green in colour.  The infusion is clear, with a warm brown colour and a nutty aroma. The flavour reveals notes of caramel, nuts and freshly baked biscuits. At the same time, the light roasting gives the tea a fresh, invigorating aroma characteristic for green tea. Tokusen Houjicha tea is grown on the mountain slopes of Shiga Prefecture, in the fertile soils surrounding Lake Biwa, Japan’s largest lake. It is an excellent tea for daily drinking, particularly after meals. The plain packaging contains a refined tea.

Harvest time: May 2025.

Asamiya is a tea-growing region near the town of Shigaraki in Shiga Prefecture. It claims to have the longest history of tea cultivation in Japan. The Buddhist monk Saichō, who brought tea seeds from China to Japan in the 9th century, planted them at the foot of Mount Hieizan and in Miyajiri in the Asamiya region. It is a region little known compared to the famous Uji or Shizuoka, but highly prized amongst tea connoisseurs in Japan. Tea from Asamiya is considered a refined, exclusive tea and has been presented to the Emperor of Japan on numerous occasions, which is a great honour. Teas from Mr Katagi’s garden have won many awards at tea competitions in Japan.

Properties

Hojicha contains less theine than other green teas. The catechins found in this tea have a very positive effect on health – they lower blood pressure and help regulate cholesterol and blood sugar levels. The components in hojicha tea help regulate the body’s fat metabolism, making it an excellent supplement to a healthy diet. The Japanese often enjoy hojicha after meals, and it is also recommended for making a refreshing cold brew.

Teaware

Hojicha is an everyday tea that the Japanese brew in relatively large teapots (approx. 500–700 ml), called dobin (with a bamboo or wooden handle on top of the teapot). Hojicha is usually served in tall cups similar in shape to mugs without handles, called yunomi.

Brewing instructions

First brewing – 3g of tea per 100ml of water, temperature 100-95ºC, time 1,5-2 minutes.

Second and third brewing – 100-95ºC, 2-3 minutes.

Weight: 50g

Best before: January 2027