What is Houjicha?

Enjoy the warm and inviting flavours of this unique leaf and stem,  low caffeinated  tea made in Kyoto, Japan. We are excited to now offer two forms of Houjicha :: 

Houjicha Limited Harvest

The second flush harvest of tea in Japan is often called Bancha, or ‘Last Tea.’ These tea leaves are less delicate than those plucked in the Spring for use in pure steamed teas like Sencha. In this case, the Bancha leaves are produced pesticide-free and steamed as they would usually be, with the additional step of being roasted with first flush stems, becoming a Houjicha.

The resulting cup steeps to a warm clear amber. A gentle sweetly roasted flavour, reminiscent of warm bread with a soft and refreshing grassy depth that lingers comfortably on the palate. The full bodied richness pairs with the crisp freshness of the bancha leaves. The nose is toasty with a sweet tamarind aroma. The second steep evolves into a more refreshing, toasted and grassy profile with clarity and little to no astringency. 

For a delicious steep, we recommend 3-5g per cup using 95ºC water. Steep 1.5-2 minutes or your preference for desired taste.

Houjicha Powder

Made from high quality Sencha tea leaves which are carefully roasted and ground into a fine powder. Remeniscent of toasted rice with an earthy sweetness. Best enjoyed on its own, with milk whisked or frothed in a latte or in culinary items.  

A gentle sweetly smoky flavour on its own, light, nutty, toasted sweetness when mixed with milk of choice in a latte. 

For a delicious Houjicha latte, we recommend using 2-3g of the houjicha powder per 75ml (1/4 cup) using 80ºC water. Whisk houjicha powder and 1 tsp water to a paste. Add remaining water, desired milk and whisk until frothed. Use more or less powder depending on your flavour preference.

Shop Houjicha Limited Harvest + Houjicha Powder in our online Teashop or in person at the Westholme Teashop + Gift Gallery! 

We love hearing from you! Let us know if you try this tea and what your thoughts are.

Happy steeping!