Japan - Tōzaka Chaen - Winter Hōjicha

Elevation: 250-350m

Cultivar: Yabukita

Tōzaka Chaen's Winter Hōjicha (冬ほうじ茶) embodies the heart and warmth of Nagasaki, Japan's Sonogi region. Produced from what is known as a shūtōbancha (秋冬番茶) - the final harvest of the year that takes place from the end of autumn in early October to the start of winter in early November, hōjicha is the speciality of the farmer Koichi Tōzaka (東坂幸一), which he tells us is his favourite type of tea.

Delightfully nutty with notes of toasted sweet bread and umami rice cakes, with a subtle roasted woodiness and a smooth and sweetly caramel finish. This tea has a comforting complexity that can only be achieved through the natural cultivation techniques employed. Its pectin content, as explained by Tōzaka-san as a feature of the winter harvest and the temperature differences between day and night, results in a tea lacking in astringency and bitterness with a rich body.

One of the most requested teas for us to feature from the region, the Cha Dodo family visited Tōzaka-san at his home to bring this incredible tea back with us.

Infusion Recommendations:

This tea can be infused at least three times, with each infusion bringing deeper layers of flavour, and passionate tea lovers may even find further complexity on each brew. Use hotter water for subsequent brews and adjust brewing time for desired strength.

It is also pleasantly resilient to long boils to produce a much stronger, fortified brew.

Also excellent cold brewed overnight by either having 8-12g of tea in a 1 litre jug of water placed in the fridge over 8-12 hours, or by first brewing this quantity with hot water then allowing to cool first before refrigerating. Adjust quantity to taste.