This houjicha is produced by gently roasting late-season tea leaves harvested throughout Shizuoka by various small tea farmers. These mature tea leaves are heartier and less supple than prized first-harvest leaves. While this would result in a less interesting tea if prepared as a simple sencha, the roasting process utilizes the leaves' more robust structure to yield a sweet and aromatic brew. We love classically produced houjicha like this not only for its comforting profile, but also for its creativity in utilizing the entirety of the tea plant for year round enjoyment. In the cup, we find a cooked-sugar sweetness with ripe berry undertones and a lingering golden raisin finish.