HANAKA HOJICHA
FLOWER FRAGRANCE ROASTED TEA
GREEN TEA
★ ORGANIC FARMING
Miyazaki Sabou, Gokase, Miyazaki, Kyushu, Japan
Hojicha "Roasted Tea" is a Japanese green tea roasted over charcoal, giving it a warm, toasty aroma and a smooth, comforting flavor with subtle caramel and nutty notes. Its low caffeine and gentle taste make it an ideal evening tea or a soothing choice for all-day enjoyment. MORE
AROMA
Wood, cacao
TASTE
Nutty, cacao
HARVEST: 2024
GREEN TEA
★ ORGANIC FARMING
Miyazaki Sabou, Gokase, Miyazaki, Kyushu, Japan
Hojicha "Roasted Tea" is a Japanese green tea roasted over charcoal, giving it a warm, toasty aroma and a smooth, comforting flavor with subtle caramel and nutty notes. Its low caffeine and gentle taste make it an ideal evening tea or a soothing choice for all-day enjoyment. MORE
AROMA
Wood, cacao
TASTE
Nutty, cacao
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
Hanaka Hōjicha is a refined expression of Japan’s roasting tradition, crafted with care and intention by Miyazaki Sabō, a small family-run tea producer nestled in the mountains of Miyazaki Prefecture. Unlike standard hōjicha, which is often made from lower-grade bancha or kukicha, Hanaka Hōjicha is composed of high-quality first flush leaves and stems, roasted slowly to preserve their intrinsic sweetness and complexity. The name “Hanaka” can be interpreted as “floral fire”, a poetic reference to the delicate floral tones that rise gently through the warmth of the roast. This tea embodies both simplicity and sophistication, a harmony of fire and leaf, where the transformative power of roasting brings out unexpected depth without sacrificing elegance. Its low caffeine content and soothing character make it a favorite for evening sipping and meditative brewing, offering a moment of quiet refinement in every cup.
ORIGIN
Miyazaki Sabō is located in the lush, remote highlands of Gokase in Miyazaki Prefecture, on the southern island of Kyushu. This mountainous region is known for its pristine environment, mineral-rich soil, and abundant rainfall, all of which contribute to the vibrancy and health of the tea bushes. Gokase sits at elevations between 600 and 800 meters, where cooler temperatures slow leaf growth and concentrate aromatic compounds, resulting in remarkable clarity and nuance of teas. What sets Miyazaki Sabō apart is its commitment to organic farming and traditional, low-intervention processing. The tea plants are cultivated without synthetic fertilizers or pesticides, allowing the native biodiversity to support soil health and pest resistance. The roasting is done in small batches using infrared techniques that ensure precision and control, gently coaxing the tea’s aroma from green freshness into warm, toasty sophistication. The result is a hōjicha that reflects the terroir of Gokase not just in its leaves, but in the very breath of its aroma.
ORGANOLEPTIC
Hanaka Hōjicha presents a visual harmony of slender, twisted leaves and stems in hues ranging from deep mahogany to toasted amber. The dry leaf emits a warm and comforting aroma of cedar wood, cocoa husk, and faint vanilla, underscored by a soft floral lift reminiscent of magnolia or dried peony. The liquor takes on a translucent bronze-gold tone upon infusion, clear and radiant. The nose reveals deeper notes of warm roasted grain, sandalwood, and caramelized chestnut. The tea is smooth and mellow on the palate, with an enveloping mouthfeel and no astringency. The initial sip is gently sweet, unfolding into layers of roasted almond, toasted buckwheat, and soft cocoa. A delicate floral accent lingers at the edges, providing a whisper of the leaf’s origin beneath the roast. The finish is clean, nutty, and lightly mineral, with a dry-sweet aftertaste that invites reflection. The empty cup carries a soft perfume of roasted fig, marzipan, and faint wildflower honey. Elegant and composed, Hanaka Hōjicha is an ideal tea for quiet evenings or contemplative brewing sessions. It showcases the artistry of Japanese roasting and the clarity of organic mountain cultivation, a rare combination of warmth and purity in each infusion.
Hanaka Hōjicha is a refined expression of Japan’s roasting tradition, crafted with care and intention by Miyazaki Sabō, a small family-run tea producer nestled in the mountains of Miyazaki Prefecture. Unlike standard hōjicha, which is often made from lower-grade bancha or kukicha, Hanaka Hōjicha is composed of high-quality first flush leaves and stems, roasted slowly to preserve their intrinsic sweetness and complexity. The name “Hanaka” can be interpreted as “floral fire”, a poetic reference to the delicate floral tones that rise gently through the warmth of the roast. This tea embodies both simplicity and sophistication, a harmony of fire and leaf, where the transformative power of roasting brings out unexpected depth without sacrificing elegance. Its low caffeine content and soothing character make it a favorite for evening sipping and meditative brewing, offering a moment of quiet refinement in every cup.
ORIGIN
Miyazaki Sabō is located in the lush, remote highlands of Gokase in Miyazaki Prefecture, on the southern island of Kyushu. This mountainous region is known for its pristine environment, mineral-rich soil, and abundant rainfall, all of which contribute to the vibrancy and health of the tea bushes. Gokase sits at elevations between 600 and 800 meters, where cooler temperatures slow leaf growth and concentrate aromatic compounds, resulting in remarkable clarity and nuance of teas. What sets Miyazaki Sabō apart is its commitment to organic farming and traditional, low-intervention processing. The tea plants are cultivated without synthetic fertilizers or pesticides, allowing the native biodiversity to support soil health and pest resistance. The roasting is done in small batches using infrared techniques that ensure precision and control, gently coaxing the tea’s aroma from green freshness into warm, toasty sophistication. The result is a hōjicha that reflects the terroir of Gokase not just in its leaves, but in the very breath of its aroma.
ORGANOLEPTIC
Hanaka Hōjicha presents a visual harmony of slender, twisted leaves and stems in hues ranging from deep mahogany to toasted amber. The dry leaf emits a warm and comforting aroma of cedar wood, cocoa husk, and faint vanilla, underscored by a soft floral lift reminiscent of magnolia or dried peony. The liquor takes on a translucent bronze-gold tone upon infusion, clear and radiant. The nose reveals deeper notes of warm roasted grain, sandalwood, and caramelized chestnut. The tea is smooth and mellow on the palate, with an enveloping mouthfeel and no astringency. The initial sip is gently sweet, unfolding into layers of roasted almond, toasted buckwheat, and soft cocoa. A delicate floral accent lingers at the edges, providing a whisper of the leaf’s origin beneath the roast. The finish is clean, nutty, and lightly mineral, with a dry-sweet aftertaste that invites reflection. The empty cup carries a soft perfume of roasted fig, marzipan, and faint wildflower honey. Elegant and composed, Hanaka Hōjicha is an ideal tea for quiet evenings or contemplative brewing sessions. It showcases the artistry of Japanese roasting and the clarity of organic mountain cultivation, a rare combination of warmth and purity in each infusion.
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION