SAKAMOTO HOUJICHA 50g

Product detailed description

• type: Houjicha 
• style: asamushi
• cultivar: mix
• roast: light
• region: Shibushi, Kagoshima
• harvest time: April
• theine content: minimal

How good can a houjicha made from gyokuro taste? Surprisingly excellent. Master Shuichiro Sakamoto carried over the light-roasting technique he originally developed for his experimental tea TENHOUJI, applying it to leaves shaded for gyokuro — and the result is a houjicha that completely defies the usual expectations of this type of tea.

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

In the cup, roasted, nutty notes unfold, beneath which a creamy sweetness reminiscent of buttery cookies remains. The infusion has a warm amber colour and an aroma that is worth savouring in its own right.

This is a tea that will delight every houjicha lover, while also surprising those who have so far considered houjicha a simple roasted tea without ambition.

 

Region: 

SHUICHIRO SAKAMOTO

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Tea farm: Sakamoto-en
Terroir: Shibushi, Kagoshima, Japan
Altitude: 190m
Certification: EU and JAS certified tea farm since 1985

 

 

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Preparation

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 Ideal for a kyusu teapot

 100 ml / 7g        75/70/80/85 °C       70 / 30 / 40 / 20 /  sec

 

Packed directly in Japan in the original 50g resealable pouch to preserve maximum quality.