KAG0006 HOUJICHA(25g)
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The roast is expected. The umami is not.
Most Hojicha uses second-flush leftovers with little fragrance. At Harutonari in Kagoshima, only the stems from the first flush go into this tea — the parts richest in sweetness and umami. Nagayama-san roasts them slowly and deeply, drawing out the standard warm, toasty Hojicha character but preserving something unusual: a spread of green tea umami that sits alongside the roast rather than being erased by it.
Brew at 100°C. Sweetness is immediate. The umami follows, quieter, and the finish is clean without any of the bitterness you might expect from a deep roast.
How to Brew
- Prepare the water at 100 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 120 seconds, pour the water into the teapot, shaking it slightly.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Behind the Sip
Harutonari
I have visited Nagayama-san twice now. Each time, I end up talking with him for far longer than planned — two hours, then three — and each time I quietly tell myself it will not happen again. It always does. Behind h...
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