Yoshida Family Hojicha 🇯🇵

Yoshida Family Hojicha
Japanese Roasted Green Tea
From Wazuka, Soraku District, Kyoto Prefecture, Japan

25g Tin
or
Zero Waste Refill (compostable bag) with discount code: REFILL

This tea is organically grown and low in caffeine!

Made from large leaves that are roasted creating short twisted leaf and stem with a tree bark appearance and colour. Satisfying roasted, woody aroma to the dry leaf. Once brewed the wet leaves open with deeper browns, olive tones and a slick appearance that release sweet aromas and of course, roasted notes. A thick tea soup, peach in colour. A rich and smooth flavour with lasting caramel sweetness and deeper roasty notes. A very warming and comforting cup especially suitable for children and the elderly and for drinking anytime of day.

“I grew up drinking Hojicha everyday, which my mother roasted in the garden using Bancha tea grown in this field, using the roasting ratios my father had decided. When you are thirsty, drink this tea, drink this tea with meals, morning, afternoon and before bed. A must have in every season. A tea that is close to the Yoshida family lifestyle.” M.Nakao

The Bancha used to make this Hojicha has been grown in full sun, unshaded cultivation and harvested in May. Then undergone light steaming, rolling and roasting process in-house following traditional techniques by tea master Nakao and family. During the roasting process the leaves are subjected to high temperatures which withdraws the majority of caffeine present in the leaves.

Megumi Nakao took over the small scale Yoshida family tea farm from her father and since then has been switching to natural organic cultivation and processes, believing in the importance of creating resilient, sustainable tea trees and producing clean, pure teas for the health of her family, the people and the environment. With the aim is produce tea with the natural fragrant flavour of the tea plant.

Wazuka is a tea town in the southeastern area of Kyoto Prefecture. Wazuka has been a tea growing location since the Kamakura period as a main producer following Uji tea processing methods. It is thought that the Kaijūsen-ji temple introduced tea to the area and Zen Buddhist monk, Shonin Jishin was the first to cultivate tea on Mt Jubu and then in Wazuka.