Asamiya Organic Deep Roasted Houjicha

This tea is harvested in autumn from Shiga. Shiga’s tea culture is defined by three distinct areas: Asamiya, Tsuchiyama, and Mandokoro, collectively known as Omi tea. This name honors the ancient name of Shiga and signifies the tea’s historical and regional importance. Asamiya tea, in particular, is recognized as one of the oldest tea-growing regions in Japan, famous for its quality production.

The tea is collected during the autumn months, specifically from mid-October to early November. In this period, the leaves have grown large and thick, absorbing the richness of the season. The process involves steaming the leaves, a method that foregoes kneading to maintain the leaves’ authentic flavors and characteristics.

Rooted in a history that dates back around 1200 years, the tradition of this tea began when the Buddhist monk Saicho brought green tea seeds from China. He planted these seeds in the Hiei Temple and Asamiya area, laying the foundation for what would become a pivotal moment in the history of Japanese green tea.

The houjicha from this region undergoes an extended roasting process, resulting in a profound depth of flavor and a memorable aftertaste. Its profile is marked by a distinctive aromatic blend of caramel and a sweetness reminiscent of lollipop candy.

The aftertaste warms up your entire mouth, lingering for a while. You’ll feel a soothing warmth from inside your body as you smell the light yet sweet roasted, caramel-like aroma, which comes from the sugars in the tea leaves caramelizing during the roasting process. In conclusion, this houjicha offers a delightful and comforting tea experience like no other.

Brewing recommendations: Using a porcelain houbin, put in about 7g of tea and use water at around 185ºF (85ºC) for approximately 150ml. Steep for about 45 seconds on the first infusion, and maintain the same temperature for the second infusion but steep for only 30 seconds. Return to 45 seconds for the third infusion.

Notes: Caramel, Lolipop,