The Houjicha listed below are Rishouen blends containing green tea leaves and stems grown in the Kyoto prefecture and sand roasted according to traditional artisan methods. The harvest period for these leaves and stems is late spring for the highest grades, and just after the spring harvest – bancha- for the most affordable grades. The higher the grade, the lighter the roasting.
As a result of the expert blending by our tea masters, the Rishouen Houjicha reveal three essential characteristics: inviting aroma, clarity, and strength of taste. They will pair well with meals of any kind and enhance the enjoyment of sweets and savory snacks with their wild, nutty and attractive flavors. Easy to infuse, these are wonderful daily teas that anyone can savor at any time, warmed or cooled.
MUJOU BETSUGI KARIGANE HOUJICHA
(Special Choice First Class Karigane Houjicha)
150g / 1,500 yen
A very mellow tint, paired with an aroma of perfect refinement. This tea resulting from decades of blending experience is assembled by our tea masters to produce a most elegant Houjicha of unrivaled quality in terms of fragrance and flavor .
The blend is composed of first flush Sencha leaves and stems – or Karigane as we say in the Kyoto region – grown in Wazuka, Harayama and Dosenbo in the Kyoto prefecture. The meticulous selection and blending, added to a very light roasting allows the leaves to reveal a supple golden/ amber liquor with delicate flavors that strike the perfect balance without being too faint. Simply put, this is an exquisite tea. (For instructions about infusing Houjicha, please click here.)
(First class Houjicha)
150g / 1,125 yen
Strong, full-bodied flavors make this tea a fine addition to a warm summer afternoon, or a chilly winter evening. Houjicha of this rank contains a smaller quantity of Karigane than its higher ranking counterpart, making the tea bolder in taste and fragrance.
(Extra Fine Houjicha)
200g / 1,000 yen
Commonly served at high ranking restaurants throughout Japan, this Houjicha contains Karigane, resulting in a strong flavor and aroma. In particular, it befriends sweet tasting cakes and pastries.
200g / 600 yen
If you are unsure of your taste for Houjicha, this is a great place to start. Furthermore, this tea serves as a reference point for experts to easily judge the overall quality of the tea house. This particular Houjicha is easily accessible to beginner and expert palates alike, and has previously enjoyed the status of being one of our best-sellers. Please do not be discouraged by the absence of a rank for this tea, it is still of great quality.
(Daughter from Kyoto)
400g / 1,000 yen
This Houjicha embodies all the expected flavors, but with a particular strength of taste. With this tea, it is easy to create the atmosphere of a Kyoto teahouse. Ideal for moments of simple relaxation, or paired with food, Kyo-Musume is sure to please.
400g / 800 yen
We recommend infusing this Houjicha in a great quantity so that it can be enjoyed throughout the day, like an herbal iced tea. Commonly consumed by the locals in Uji, it is especially recommended for enjoying at picnics and parties with friends and family. Of course, Uji-Musume can also be enjoyed warm.
100 g / 700 yen
Rishouen alone has developed the finest Houjicha Powder from a Houjicha tea selected for its perfect balance of strength and subtlety, provided by Uji’s terroir, all without the use of pesticides. The quality of Uji-grown leaves alone would be enough to make this a valuable product, but through a scrupulous and masterful roasting process specific to Houjicha, it simply dazzles. This powder fully preserves (for a long time, one may add) the enchanting aromas of Houjicha, as well as the flavor, cozy and at once refreshing, and the deep, vivid, signature color. The powder is ready to use in pastries, cooking, and also as a flavor for drinks, pairing well with dairy products. We must stress that for the price of this Houjicha Powder, the quality is exceptionally high. For tips and ideas about how to use Houjicha Powder, please click here.
400g / 600 yen
It is said that tea was originally discovered after a forest fire. The smell of scorched tea trees spread through the land, intriguing the surrounding inhabitants, and the rest is history. It can be said that Iribancha is close to the first brewing experimentations carried out by our tea-loving ancestors. We strive to recover this primordial tea through its unique preparation, according to traditional methods. For more information about the fascinating process of preparing Iribancha for infusion, please see its definition in our Glossary.
“Get your flowers! Get your ‘Bancha!’ shouted women of the district of Shirakawa when soliciting tea on the street corners of Kyoto. Iribancha can be served cold in summer, and hot in winter for climate-appropriate refreshment. Like Houjicha, Iribancha is mild in caffeine, and enjoyed by elders and young children alike. It has a very unique taste and smell, so we recommend you buy just one pack the first time, to see if it is to your liking. (For more specific instructions about infusing Iribancha, please click here.)
The teas presented above represent only part of our selection. We house a large choice of other varieties and blends. As always, we will do our best to promptly answer your inquiries and grant your requests.
Telephone: (+81) 774-22-0877