Houjicha - WATANABE san’s BLEND

Houjicha Background Information:
Houjicha means roasted tea. Although its colour is brown due to the roasting process, houjicha is still a Japanese green tea as it is not oxidised or fermented. It is low in caffeine due to the roasting process, meaning it is ideal to drink at any time of the day and by people of any age, and houjicha is said to be especially good for our bodies during the cold winter season too. There are two main types of houjicha - one contains mainly leaves with little to no stems, whereas the other type contains a much higher proportion of stems (sometimes known as kukicha or kuki houjicha). Lighter roast houjicha can retain some savouriness and more complexity from leftover amino acids, whereas darker roast houjicha will tend to be more straightforward in flavour.

Notes For This Particular Tea:
This tea is roasted from a blend of cultivars grown organically by Watanabe san in Yakushima. Along with Tanegashima, the first tea harvests in Japan begin on these two small islands (expect for any tea in Okinawa). Watanabe san is a second generation tea farmer who is passionate about growing tea organically and was eager to tell us about Yakushima’s natural geographical advantages. The natural tempature gradients from the cool foggy mornings, hot days, and cold nights are great for allowing the tea to grow little by little each day, and since Yakushima is formed around many mountains, lots of rainwater flows naturally through the tea fields. Watanabe san’s farm is located at the foot of Mount Aiko, on the east of the island. There is a beautiful morning fog visible, and Watanabe san emphasises that you can hear the insects and birds and feel the biodiversity, as well as the cycle of nature. If you ever have the opportunity to visit Yakushime please take it!

Hot brewing guide:
Houjicha 5 grams
Water 150-180ml
First infusion 75°C for 30sec
Second infusion 80°C for 30sec
Third infusion 85°C for 60sec

To pour over ice (kyuurei):
Houjicha 6 grams
Water 120ml
One infusion only 80°C for 120sec

Pour over lots of ice and serve immediately. Alternatively, our personal favourite is to pour over just a few ice cubes (~100g) and enjoy when cold but not ice cold (or wait for it to warm up closer to room temperature).

Storage:
Store at room temperature in a cool dry place, and avoid exposure to sunlight and air - both of these will degrade your tea. Houjicha is usually best consumed within 6-9 months from when it is first opened, as it is not particularly sensitive to oxygen unlike sencha or matcha. Ideally we recommend for thsi tea be consumed within 8 weeks of being opened, but this is a dark roasted houjicha and not as strict of a limit compared to steamed teas.