Organic Hojicha
Nagatani Yabukita

Highest Grade 99 P.

Top organic Hojicha from the Daifuku Valley in Uji, the birthplace of the legendary Nagatani Soen, pioneer of the modern Sencha processing method. Particularly gently roasted in the Sunairi process for caramel sweetness and lots of character. 80g
  • Top terroir in Uji, the cradle of Japanese green tea
  • Directly from the Daifuku valley, the birthplace of Nagatani Soon, the inventor of modern Sencha
  • Particularly gentle Sunairi roasting process on hot stones
  • Renowned farmer in the 6th generation


Character Roasted sweet, caramel, subtle smoky note 
Tea Garden Family-run, renowned organic tea farm
Terroir Yuyadani, Ujitawara, Kyoto
Harvest 1st (ichibancha karinaoshi); beginning of May 2022
Cultivar Yabukita
Elevation 250m
Steaming Short (asamushi, 30 seconds)
Roast Sunairi Roasting 砂炒り
Organic Cert. JAS, EU organic certified since 2006
Grade 99/100 P. (Hojicha category); Highest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€161.25 / 1kg
In stock

Tea Farm

With a family tradition of more than 120 years and fields that have been in the family for generations, our farmer has decades of experience - not only in the production of the finest Uji Gourmet teas, but also in sustainable cultivation without pesticides, so he has been certified organic and JAS since 2006. In addition to growing and harvesting the plants, the master also processes his teas in his own machines so that he can influence and direct every step of the tea production process according to his own ideas.



Roasted-sweet, extremely characterful Hojicha with wonderful notes of dark caramel, and subtle smoky aromas in a balanced, full-bodied finish.


Strong, cocoa-brown needles and stems


Bright orange-brown


For Hojicha, the classic green tea, 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. In contrast to what is usual on the market, we only use absolute top qualities and 1st harvests for our Hojichas, 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 is very popular after sumptuous meals and feasts.

Cultivation & Processing

UJI-CHA (宇治茶)

Few regions in Japan are as closely interwoven with the history of green tea as Uji in Kyoto Prefecture, the cradle of Japanese green tea. If the roots of the legendary name Uji lie primarily in ground matcha, the region is also home to the legendary Nagatani Soen, who is considered one of the inventors of the modern Sencha processing method and thus contributed like no other to the importance of Uji and Ujitawara as a tea centre.

The region is ideally located for tea cultivation on the eastern and southern slopes of the Kyoto Basin in the prefecture of the same name. This location in combination with the enormously sediment-rich soil layers, nourished by deposits of the Uji River over thousands of years, leads to ideal soil conditions, as the roots of the plants are always washed by water without the possibility of waterlogging. Most of the fields here lie on naturally formed terraces. Due to the surrounding mountain ranges, the fields are also optimally protected from strong weather and exposed to abundant fog formation. This not only provides moisture, but also natural shade for the plants, an important factor for the intense and famous Uji Umami. The strong stimulating climate with large fluctuations between day and night and great rainfall in the rainy seasons does the rest to create almost ideal conditions for tea cultivation.

The history of tea in Uji dates back to the early 12th century and finds its beginnings with none other than the Zen monk Eisai, the forefather of Japanese green tea, who, according to historical sources, brought the first seeds and seedlings from China to Japan and passed some of them on to the Zen priest Myoe Shonin, who used them to plant the first tea fields in Uji.

Under the changing protection of various shoguns, the reputation of Ujicha steadily improved, so that by the end of the 16th century it was considered the best tea in Japan and was no longer enjoyed only by the emperor but also by the country's cultural elite. Especially in the course of the development and elaboration of the tea ceremony by Sen No Riyku, the demand for ground tea from Uji grew strongly, which contributed in large part to the economic boom of the region.
In the 16th century, moreover, tea farmers in Uji invented the method of shading called Ōishita Saibai, a forerunner of the tana shading with rice straw on frame racks used today for the finest shade teas. This method enabled the production of particularly sweet and umami-strong teas and also offered natural protection against insects and environmental influences such as frost and hail.

However, these high-quality teas, called honcha, were reserved only for the upper classes of Japanese society. In order to counteract this trend, the farmer Soen Nagatani developed the so-called Uji method at the beginning of the 18th century, which is still the basis for the production of Japanese Senchas today and quickly spread throughout Japan thanks to Nagatani's efforts.

To this day, Uji-chas regularly take first place in national competitions and are particularly appreciated among tea lovers worldwide for their uniquely sweet and full-bodied Uji Umami.


Organic Certification


Brewing Guide

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.

Recommended Teapot

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.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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