Marukyu Koyamaen's prized Kiku Kaori Hojicha is made from a blend of first flush Kawayanagi leaves with delicate Karigane stems (Kukicha). These leaves and stems are sorted from Tencha (the leaves that are gound into matcha). The Kawayanagi leaves are the thicker, larger leaves sorted out from their Kabusecha (leaves in their top tier selection). This proprietary blend of tea leaves are then roasted to become this Hojicha. When roasted at a higher temperature, the bitterness is removed and a gentle sweetness comes through this deep roasted tea. Hojicha is best served with grilled dishes as it accompanies the smokey flavours well. Often served cold in the summer months, this tea is both refreshing and a thirst quencher thanks to its low bitterness and astringency.
Marukyu Koyamaen's '丸久小山園', history spans 300 years, and epitomises a commitment to quality in tea production. Located in the heart of Uji, Kyoto, this esteemed tea grower, procurer, and blender boasts a private estate dating back to 1704. Their range of Japanese green teas are meticulously crafted through a combination of traditional and modern techniques and remains unparalleled in the world of Matcha making. Favoured by the tea schools, shrines, temples and widely seen in the kitchens of some of the world's best restaurants and hotels, the Marukyu Koyamaen name today is far reaching and widely recognised.
Recommended amount per cup: 4g of leaves
Servings Per Tin: Averages 10-12 cups of tea
Water Temperature: 95-100ºC. Steep for 10 minutes. This tea is quite dark and can be brewed multiple times.
Weight | 40g
Origin | Kyoto prefecture, Japan
Learn more about the various tea varietals from Marukyu Koyamaen here
