HANAKA HOJICHA
FLOWER FRAGRANCE ROASTED TEA
GREEN TEA
★ ORGANIC FARMING
Gokase, Miyazaki, Kyushu, Japan
Hanaka Hōjicha is an unusual lightly roasted Japanese tea produced in Miyazaki prefecture from selected twigs and stems (kuki). Unlike traditional Hōjicha, which is usually roasted more deeply, this tea preserves much of the natural sweetness, floral character, and freshness of the original material while still developing the comforting warmth that defines the style. Smooth, elegant, and balanced, it is an expression of modern Japanese craftsmanship and an outstanding choice for anyone wishing to explore the more refined side of Hōjicha. MORE
AROMA
Wood, cacao
TASTE
Nutty, cacao
CULTIVAR: Blend
HARVEST: 2024
GREEN TEA
★ ORGANIC FARMING
Gokase, Miyazaki, Kyushu, Japan
Hanaka Hōjicha is an unusual lightly roasted Japanese tea produced in Miyazaki prefecture from selected twigs and stems (kuki). Unlike traditional Hōjicha, which is usually roasted more deeply, this tea preserves much of the natural sweetness, floral character, and freshness of the original material while still developing the comforting warmth that defines the style. Smooth, elegant, and balanced, it is an expression of modern Japanese craftsmanship and an outstanding choice for anyone wishing to explore the more refined side of Hōjicha. MORE
AROMA
Wood, cacao
TASTE
Nutty, cacao
CULTIVAR: Blend
HARVEST: 2024
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Hōjicha is a traditional Japanese tea produced by roasting green tea at high temperatures, a process that transforms both its flavor and aroma. Unlike non-roasted Japanese green teas, Hōjicha develops warm notes of grilled nuts, toasted grains, caramel, and wood while significantly reducing its bitterness and caffeine content. It is enjoyed throughout the day in Japan and is particularly appreciated for its smooth and comforting character.
Unlike most Hōjicha, which is made primarily from mature leaves and roasted to a deep profile, Hanaka Hōjicha is crafted from carefully selected twigs and stems remaining after Kamairicha and wulong production and roasted much more lightly. This gentle roasting enhances the tea's natural sweetness while maintaining delicate floral and vegetal nuances that are often hidden in more heavily roasted types. The result is a refined and elegant interpretation of Hōjicha that highlights both the quality of the raw material and the precision of the producer's craftsmanship.
TERROIR
Hanaka Hōjicha is produced in Miyazaki prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor.
This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure.
Miyazaki Sabou is a pioneer of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before other farmers. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaf consists of slender, lightly roasted tea twigs, almost small branches, displaying warm golden-brown tones with occasional pale green highlights. The aroma of the dry tea is clean and inviting, offering notes of toasted grains, roasted hazelnuts, warm wood, and a delicate natural sweetness. In a preheated teapot, the twigs gradually release a gentle bouquet where soft roasted aromas are complemented by hints of honey, dried flowers, and baked cereals. After the rinse, the fragrance becomes more expressive, revealing subtle caramel notes alongside a refined woody character. The aroma left in the empty cup is warm, sweet, and lingering, with impressions of roasted almonds, light pastry, and dried meadow flowers.
The liquor is clear and bright with a golden amber hue. The taste is remarkably smooth and elegant, balancing gentle roasted notes with natural sweetness and delicate floral nuances preserved by the light roast. A soft nutty character is supported by hints of honey, toasted grains, and a light woody finish without any harshness or smokiness. The body is silky and comforting, while the aftertaste remains clean, sweet, and pleasantly persistent, inviting one infusion after another.
Hōjicha is a traditional Japanese tea produced by roasting green tea at high temperatures, a process that transforms both its flavor and aroma. Unlike non-roasted Japanese green teas, Hōjicha develops warm notes of grilled nuts, toasted grains, caramel, and wood while significantly reducing its bitterness and caffeine content. It is enjoyed throughout the day in Japan and is particularly appreciated for its smooth and comforting character.
Unlike most Hōjicha, which is made primarily from mature leaves and roasted to a deep profile, Hanaka Hōjicha is crafted from carefully selected twigs and stems remaining after Kamairicha and wulong production and roasted much more lightly. This gentle roasting enhances the tea's natural sweetness while maintaining delicate floral and vegetal nuances that are often hidden in more heavily roasted types. The result is a refined and elegant interpretation of Hōjicha that highlights both the quality of the raw material and the precision of the producer's craftsmanship.
TERROIR
Hanaka Hōjicha is produced in Miyazaki prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor.
This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure.
Miyazaki Sabou is a pioneer of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before other farmers. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaf consists of slender, lightly roasted tea twigs, almost small branches, displaying warm golden-brown tones with occasional pale green highlights. The aroma of the dry tea is clean and inviting, offering notes of toasted grains, roasted hazelnuts, warm wood, and a delicate natural sweetness. In a preheated teapot, the twigs gradually release a gentle bouquet where soft roasted aromas are complemented by hints of honey, dried flowers, and baked cereals. After the rinse, the fragrance becomes more expressive, revealing subtle caramel notes alongside a refined woody character. The aroma left in the empty cup is warm, sweet, and lingering, with impressions of roasted almonds, light pastry, and dried meadow flowers.
The liquor is clear and bright with a golden amber hue. The taste is remarkably smooth and elegant, balancing gentle roasted notes with natural sweetness and delicate floral nuances preserved by the light roast. A soft nutty character is supported by hints of honey, toasted grains, and a light woody finish without any harshness or smokiness. The body is silky and comforting, while the aftertaste remains clean, sweet, and pleasantly persistent, inviting one infusion after another.
"It has been two years since I discovered this tea but I still consider it one of the most memorable teas I tasted in Kyushu during my 2024 expedition. The contrast between the rustic appearance of the twigs and the sophistication of the brew surprises me every time.
From the very first sip, I was struck by the remarkable balance between the gentle roast and the tea's natural sweetness. It challenged the common assumption that teas made from stems or twigs are somehow inferior, demonstrating instead impressive depth, structure, and persistence. What I appreciate even more is how well this tea has matured in storage. The batch you are tasting today is the same one that inspired me when I first visited Miyazaki Sabou, and it has retained its richness and harmony remarkably well. When I wanted to make another order in 2025, I learned that unusual weather conditions had made production impossible that year. That only reminded me how dependent exceptional teas are on nature, and how special it is to be able to share a tea that may not be repeated every season."
— Andrei Ivanovs, Founder of AN SHIM TEA
From the very first sip, I was struck by the remarkable balance between the gentle roast and the tea's natural sweetness. It challenged the common assumption that teas made from stems or twigs are somehow inferior, demonstrating instead impressive depth, structure, and persistence. What I appreciate even more is how well this tea has matured in storage. The batch you are tasting today is the same one that inspired me when I first visited Miyazaki Sabou, and it has retained its richness and harmony remarkably well. When I wanted to make another order in 2025, I learned that unusual weather conditions had made production impossible that year. That only reminded me how dependent exceptional teas are on nature, and how special it is to be able to share a tea that may not be repeated every season."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
Explore more Japanese classic teas from the AN SHIM TEA Collection.