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The Houjicha listed below are Rishouen house blends containing green tea leaves and stems  grown in the Kyoto prefecture and sand roasted according to traditional artisan methods dating back from the Japanese Edo period.
The harvest time 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 master, 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.

(Special Choice First Class Karigane Houjicha)
100g / 1,000 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 master 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 full sunlight 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
This elegant Houjicha reveals sharp and pure, full-bodied flavors that will make a fine addition to a delicate meal. The blend is composed of fragrant, lightly roasted spring harvest Sencha leaves and stems sourced by our tea master in the Kyoto prefecture.

(Extra Fine Houjicha)
200g / 1,000 yen
Wild, yet comforting fragrance. Clear amber liquor. Deep and sharp, bold nutty flavor.
The Tokujou Houjicha is one of our best sellers. It is a good quality Uji tea we think of when we want to offer tea to our friends and family. This tea is also commonly served at high ranking restaurants throughout Japan.
This tea is assembled from spring harvest Aracha Sencha (semi refined leaves) grown in full sunlight in the Kyoto prefecture. The blend includes a large ratio of stems resulting in a strong presence in regards to both fragrance and aroma.

200g / 600 yen
Fragrant and full bodied daily tea.
This tea is easily accessible to beginner and expert palates alike. If you are unsure of your taste for Houjicha, this is a great place to start. This rank simply labelled ‘Houjicha’ serves as a point of reference, as it indicates what can be expected from the higher grades blended by our tea master.
This blend is popular with our partners in the hospitality sector in Japan (restaurants). It is composed of Kari Naoshi Bancha harvested after the first harvest of the year in the Kyoto prefecture.
During the first harvest in spring, the tea bushes are cut once as part of the harvest process.
After the first harvest, the tea bushes go through a second trimming made by the producers to allow the trees to rejuvenate after giving a lot of energy to sprout new leaves in spring.
The leaves harvested during this second trimming are referred to as ‘Kari Naoshi Bancha’.
‘Kari’ is the Japanese term for the cut done when trimming, while naoshi refers to a ‘redo’, as the trees go through a first cut when the spring leaves are harvested. Bancha refers to leaves harvested outside of the main harvest periods.

(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.

(Daughter from Uji)
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, our Uji-Musume Houjicha can also be enjoyed warm in winter.
The blend is composed of Kari Naoshi Bancha harvested in the Kyoto prefecture after the first harvest of the year.
This Houjicha is assembled by our tea master to obtain an affordable blend maintaining a rich fragrance and leaves that are not over burnt so that they can yield a good looking amber liquor.

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
E-mail :info@rishouentea.com