About Houjicha
When processing Gyokuro and Sencha, the tea plants are sorted into three parts: leaves, stems, and powder. Green tea that is mostly stems, called Karigane, is roasted over a hot flame to make Houjicha. The roast brings out a savoury fragrance and gives the tea its own character.
Houjicha is often served alongside a meal, since it clears the palate and balances richer food. Its low caffeine makes it a gentle choice later in the day, and over ice it is a fine drink for a hot afternoon.
Houjicha
Hearth-roasted stem and leaf teas, from a gentle everyday cup to a deeper, smokier pour.
Asairi Houjicha
A gentle, hearth-roasted houjicha with a warm, savoury aroma and a soft finish, low in caffeine and easy to drink any time of day.
Houjicha “Kaori Fumi”
Karigane stem tea roasted over a hot flame for a noticeably nutty, mesquite taste. The roast also lowers the caffeine, making it a gentle everyday cup, hot or iced.
Best just off the boil
Houjicha likes hot water and a short steep, hot or over ice. Our brewing guide shows the rest.