A classic, late harvest bancha from Uji that is drum roasted until it reaches a deep brown, almost black hue, resulting in an intensely sweet and aromatic brew.

This houjicha is made from first harvest gyokuro leaves and stems, creating an umami rich tea with a piercing sweetness and delicate, gentle roasted aroma.

A deep roasted houjicha, reminiscent of pipe tobacco, sourced from from Ryuouen in Kyoto.

This houjicha was roasted by hand by the legendary potter Yoshiyaki Shimizu in his studio in Dosenbo.

This roasted houijcha, made from an oolong base, showcases a remarkable range of flavor, aroma, and texture