ほうじ茶3種飲み比べセット

1. Kuki Hojicha

This Hojicha uses only kuki (stems) of tea that has a sweetness to it.
Jiro from Ryougochi, a high mountainous area, roasted his fresh Kukicha at a high temperature just before it was about to be scorched. That gives it a crisp aroma and a sweetness of its stems.

Tea Type: Hojicha

Roasted light-steamed Kukicha(stem tea)

Roast Level: medium

Cultivar: blended

Origin: Ryougochi, Shizuoka Prefecture

Manufacturer: Jiro Katahira

Harvest: spring 2021

 

2. Fukamushi Hojicha

This tea received the Jury's Special Prize at Nihoncha Award 2019

This roasted Fukamushicha has a thicker texture and more umami, savory sweetness than the other two.
Murata-san from the Makinohara Plateau, the origin of Fukamushicha, started making the unique Hojicha in 2019. In the same year, this tea received an award in Nihoncha Award.

Tea Type: Hojicha
Roasted Fukamushicha (deep-steamed Sencha)

Roast Level: light

Cultivar: Yabukita

Origin: Kanaya, Shizuoka Prefecture

Manufacturer: Yuya Murata

Harvest: spring 2021

 

 

3. Oolong Hojicha

This tea received the Platinum Prize at Nihoncha Award 2017

This is a rare roasted Japanese oolong with a floral and fruity note.
Takahashi-san from Honyama tea area, which is said to be the origin of Shizuoka tea, blends teas made from different tea varieties to create a unique complex flavor. Light-roasting the blends gives the tea a roasted flavor without sacrificing the oolong tea's floral and fruity aroma. This tea is popular, especially among our international customers.

Tea Type: Hojicha

Roasted oolong tea

Roast Level: light

Cultivar: Beni-Fuki, Zaira i(native), Inzatsu-131 Misho (seed-grown), and Surugawase

Origin: Kozeto, Shizuoka Prefecture

Manufacturer: Kazuaki Takahashi

Harvest: spring 2021