Up in the mountains of Takachiho, Mr. Issin is hard at work crafting his famous roasted green teas. To make the Hojicha, he roasts the tea for a longer time and at a hotter temperature. This creates an even more intense roasted note when compared to his Kamairicha. Last April, we got a chance to sit down and have lunch with his family in their 200-year-old house. He drove us around the village to see breathtaking mountain tea fields in the countryside. We learned all about Kamairicha production, from the special organic fertilizer he grows, all the way to the pan-firing method that gives this tea its trademark flavor.
This is our darkest Hojicha, bringing a powerful roasted flavor to the palate. Compared to the Kawabataen and the Noike Hojicha, this tea has more of a coffee flavor and a heavier mouthfeel. Because it contains only stems, it is also the lowest in caffeine. The flavor begins with a strong, coffee-flavored kick, followed by a lingering wooden note. The tea has a nice creaminess to it that balances out some of the stronger roasted notes.
Steeping: 165 degrees Fahrenheit 74 degrees Celsius for 1-1.5 minutes
Can be brewed up to 4-5 times for 20 seconds each
This package contains 100 grams of loose leaf tea