This is a passion project from Yamaguchi san which started in autumn 2023 when we had the chance to taste his initial concept of something new yet somehow familiar - a hybrid of lightly oxidised tea (oolong) and roasted tea (houjicha).

An update to the 2025 blend of 4 cultivars: Seishin Oolong, Izumi, Asahi and Sayamakaori. Yamaguchi san recently took over some abandoned tea fields of which was some Asahi, a cultivar traditionally grown and processed as tencha. He told us that this might be the only Asahi that is processed as oolongcha in Japan.

Each cultivar is picked and oxidised at different times then carefully blended together before being lightly roasted. Enjoy its distinctive fragrant and floral, elegant flavour. This is a showcase of Yamaguchi san’s expert palate and blending skill, balancing the oxidised notes of the oolongcha with the toasty flavour imparted during roasting, all with a intense and bright upfront natural sweetness.

Excellent as a cold brew (mizudashi), as well as brewing hot over multiple infusions.