Houjicha is a simple, accessible, and delicious beverage. But as tea-makers, there is no tea more difficult to produce than Houjicha.
The flavors offered by the Terroir must be examined. The Uji region has been acclaimed for centuries for its Terroir, perfect for the production for Houjicha.
There are three essential elements of Houjicha: aroma, clarity of flavor, and strength of taste, also known as “kaori-kire-koku” in Japanese. Uji’s Houjicha, possesses a gentle tint, produced with rigorous respect to traditional methods, and will pair well with meals of any kind and enhance the enjoyment of sweets. Its flavors, wild and attractive, make it an everyday-life beverage that anyone can savor, at any time, warmed or cooled.
SPECIAL CHOICE FIRST-CLASS KARIGANE HOUJICHA
(Mujō Betsugi Karigane Houjicha)
150g / 1,500 yen
A very mellow tint, paired with an aroma of perfect refinement. Rich with Karigane, this incredible Houjicha offers light flavors and very pleasant fragrances. Meticulous work has been put in to strike the perfect balance when blending, and roasting so that flavors remain delicate without being too faint. Simply put, this is an exquisite tea. (For more specific instructions about infusing Houjicha, please click here.)
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. (For more specific instructions about infusing Houjicha, please click here.)
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. (For more specific instructions about infusing Houjicha, please click here.)
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. (For more specific instructions about infusing Houjicha, please click here.)
(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. (For more specific instructions about infusing Houjicha, please click here.)
(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, Uji-Musume can also be enjoyed warm. (For more specific instructions about infusing Houjicha, please click here.)
100 g / 800 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