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Zairai Heirloom Hand Roasted Houjicha
  • Zairai Heirloom Hand Roasted Houjicha
  • Zairai Heirloom Hand Roasted Houjicha
  • Zairai Heirloom Hand Roasted Houjicha
  • Zairai Heirloom Hand Roasted Houjicha
Zairai Heirloom Hand Roasted Houjicha

Zairai Heirloom Hand Roasted Houjicha
$32.00
Variant

This exciting houjicha is hand roasted by master potter Yoshiyuki Shimizu at his studio in Dosenbo on the border of Uji and Nara in western Japan. This tea is made from the non clonal Zairai strain. Grown from seed, Zairai contains a variety of genetic material meaning batch to batch variance is common which makes for an exciting and rewarding brew. Incredibly aromatic with a powerful mouthfeel, this Houjicha represents something brand new in our catalog. An artisan and hand crafted tea of the highest order.

 

Tasting Notes

  • Spice
  • Roasted Barley
  • Marcona almond

Information

Producer: Yoshiyuki Shimizu
Cultivar: Zairai
Production Area: Dosenbo
Production Year: 2025
Packaging: 50g bag

  • Umami
  • Nutty
  • Roasty
  • Herbaceous

This exciting houjicha is hand roasted by master potter Yoshiyuki Shimizu at his studio in Dosenbo on the border of Uji and Nara in western Japan. This tea is made from the non clonal Zairai strain. Grown from seed, Zairai contains a variety of genetic material meaning batch to batch variance is common which makes for an exciting and rewarding brew. Incredibly aromatic with a powerful mouthfeel, this Houjicha represents something brand new in our catalog. An artisan and hand crafted tea of the highest order.

 

Preparation

Hot

Water: 180ml (190°F)
Leaf Amount: 5g
Brew Time: 1 minute

Iced

Water: 150ml
Leaf Amount: 6g (195F)
Brew Time: 2 minutes

Pour over ice

View Guide

Yoshiyuki Shimizu

Yoshiyuki Shimizu (born 1966) is a master potter and tea roaster based in the Dōsenbō district of Minami-Yamashiro Village, Kyoto Prefecture. Shimizu’s ceramic practice is deeply rooted in the raw, elemental materials of his locale: he uses local clays, ash from his own firewood as glaze, and designs his kilns to explore the unpredictable beauty of fire and form. He is also celebrated for his unique approach to roasting houjicha - crafting each batch by hand, slowly roasted over a clay pan. Utilizing local Dōsenbō tea, like his pottery, his houjicha reflects the place he calls home

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