$7.00 – $16.00
This is a powdered form of the popular roasted Japanese tea, Hojicha. It has a naturally sweet taste and a pleasantly woody aroma. Hojicha Powder is ground and packaged immediately, making it ideal for cooking and food production: for pastries, ice cream, breads, pasta and more!
|Origin:||Wazuka (Kyoto Obubu Tea Farms)|
|Processing:||Steamed, Rolled, Dried, Roasted, Ground|
What is Hojicha?
Hojicha (焙じ茶) meaning ‘roasted tea’, is still a green tea although it is not green in colour. This type of tea is, unlike common green tea, brown in colour as the leaves are roasted in order to achieve their unique character and nutty flavour. Hojicha can originate from either Sencha, Bancha or Kukicha but most often one would find it made from the slightly bigger and coarser leaves of the sun-grown Bancha or Kukicha. As these leaves are more dense and show a firm structure they are not so heat sensitive and can easily be further processed by roasting after steaming and drying. For roasting the tea leaves evenly a charcoal or sand roasting technique is often used for the final step. By bringing the tea to a high temperature almost all of the tea’s caffeine is extracted from the leaves. This makes Hojicha a wonderful drink throughout the day and especially suitable for the evening.
About Obubu Tea Farms
Kyoto Obubu Tea Farms, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture. Akky and Matsu’s aim was and still is, to teach tea lovers both in Japan and overseas about the value of tea farming, and to contribute to society through tea.
About the farmer: Akihiro Kita
Akihiro “Akky” Kita is Obubu Kyoto Tea Farms’ president and head farmer. His desire to make this tea available to the general public is the foundation of Kyoto Obubu Tea Farms. In college, Akky took up a part-time job as a farmhand in Wazuka, and fell in love with the tea he was drinking on the farm. He made the decision then to leave college and devote his time to mastering the art of tea farming. Recognizing the need for independent farmers like himself to spread their wings and passion about the joy of drinking Japanese tea, he travels each year during the winter off season to introduce tea to people around the world