Most houjicha is made from late-season bancha leaves—the leftover harvest after premium teas are made. Ours isn't. This houjicha comes from spring-harvested tencha—the same premium-grade leaves used for high-end matcha—directly sourced from Wazuka, Kyoto.
Because of it being a spring harvest houjicha from tencha leaves, the difference in flavor and aroma is immediate: rich chocolate notes, savory umami, and fresh fruity sweetness with none of the flat, smoky harshness you find in standard roasted tea. This is what houjicha should taste like when made from exceptional leaves.
Low in caffeine, smooth enough for any time of day. Perfect hot or iced.
