SAKAMOTO HOUJICHA 50g

How good can a houjicha made from gyokuro taste? Surprisingly excellent. Master Shuichiro Sakamoto applied the light roasting technique he originally developed while working on his experimental tea TENHOUJI to leaves shaded for gyokuro — and the result is a houjicha that completely defies conventional expectations of this type of tea.

Light roasting preserves the delicate sweetness and depth typical of gyokuro, while adding the characteristic warm, nutty tones of houjicha. Thanks to prolonged shading before harvest, the leaves retain a high content of L-theanine, resulting in a tea with pronounced umami, a silky texture, and a pleasantly calming effect, while caffeine content remains minimal. An ideal choice for late afternoon or evening.

The cup reveals notes of roasted nuts beneath which a creamy sweetness reminiscent of butter cookies lingers. The liquor has a warm amber color and an aroma that deserves attention in its own right.

This is a tea that will delight any houjicha lover and at the same time surprise those who have so far considered houjicha a simple roasted tea without ambition.

Type: Houjicha | Style: Asamushi | Cultivar: Mix | Roasting: Light | Region: Shibushi, Kagoshima | Harvest: April | Caffeine: Minimal