Super Premium 95 P.
| Character | Rarity: 100% stems, distinct roast aroma, yet mild and slightly sweet |
| Tea Garden | Young and renowned tea farmer in Tenryu |
| Terroir | Tenryu, Upper Abe River, Shizuoka (prefecture), Japan |
| Harvest | 1st + 2nd harvest (ichibancha), end of April to mid-May, 2022 |
| Cultivar | Yabukita (100%) |
| Elevation | 800m above sea level |
| Steaming | Short (asamushi, 20 seconds) |
| Roast | Medium to strong oven roasting |
| Leaf | 100% stem content |
| Organic Cert. | Not certified organic, but pesticide-free cultivation |
| Laboratory Tests | Radioactivity (Region 08/2018); Radioactivity and Pesticides (01/2017) |
| Grade | 95/100 P. (hojicha category); Super Premium Grade |
We source this hojicha from a young and renowned organic tea farmer specialising in the production of classic Shizuoka sencha and high-quality bancha.
This rare hojicha is made exclusively from the stems of the 1st and 2nd harvest collected from the small quantities available from tea farms in the mountains of Tenryu. The stems ensure a pleasantly mild hojicha with light roast aroma despite the relatively strong roast of the tea. The Bo Hojicha is a pleasure to drink and finishes with a pleasantly fresh and slightly astringent note. The cup is an attractive, bright honey colour.
Thick as well as delicate stems
Delicate orange
Hojicha's fine needles are gently roasted in special Hojicha roasters after being processed into Sencha or Bancha, whereby they develop malty sweet aromas and even caramel notes. Unlike most other Hojicha teas on the market, we only use absolute top quality and 1st harvests, a difference that has an extremely positive effect on both taste and nutritional content. Due to its mild flavour profile, Hojicha is also extremely popular in Japan, particularly during the winter holidays and after sumptuous meals and feasts.
This rare tea was produced exclusively for Sunday Natural. An experienced tea master in Shizuoka collects the stems from mountain tea fields in Tenryu and roasts each batch individually. All stems are from pesticide-free cultivation. Only a few kilos of this tea are produced each year.
Sourced directly from the tea farmer.
2 heaped tsp per 200-300ml (60°C) water. Steep for 2 minutes.
High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.
The ideal teapot for this hojicha is a brown kyusu or dobin for hojicha (which allows it to develop a more full-bodied flavour). For a more neutral taste, a black tokoname kyusu with a fine ceramic sieve can be used.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.
