Organic Kumamoto Yabe Hojicha

Organic Kumamoto Yabe Hojicha is an excellent kuki-style hojicha which means it is made predominantly from stems, but includes a portion of leaves, too. The stems and leaves are not just any old leaf material from any old harvest though, they are the stems and leaves that were carefully sorted from the first flush in Spring with the intention to make this tea, and were harvested from the same tea bushes that were used to make high quality first flush organic sencha.

The excellent quality leaf material used, and the roast that the grower employed on this hojicha, makes for one very aromatic, hearty, robust hojicha! It's a full spectrum organic hojicha that offers all the goodness and the life force of the mountains just like all of the teas we get from the mountainous region of Kumamoto!

Origin	Yamato, Kamimashiki District, Kumamoto Prefecture, Japan
Organic Certification(s)	JAS
Harvest Date	May 2011
Harvest Period	100% Ichibancha (First Harvest)
Brewing Suggestion	In a large Japanese teapot: Place 10-15g of tea into the teapot. Pour about 1 liter of hot water into the teapot. Leave to infuse for 1-2 minutes and serve. Allow to cool slightly before drinking. In a small Japanese teapot: Place 6g of tea into the teapot. Pour about 180ml/6oz of 80-90°C water into the teapot. Leave to infuse for 30 seconds - 2 minutes (adjust time to taste) and serve. Allow to cool slightly before drinking.
NET Weight	100g (3.53oz)