Information
Taste:roasted, chocolate, caramel notes
Aroma: Whisky, roasted chestnuts, caramel
Tea colour: Chestnut, caramel
Ingredients: Green tea
Place of origin: Asamiya, Japan
* Product appearance may slightly differ from the product photo.
Master’s Taka-san hojicha tea, 50g
€9.00
Naturally grown green tea – hojicha from the Asamiya region – roasted by master Taka-san. The leaves and stems of the second picking are intensively roasted. The Master’s hojicha has aromas of roasted chestnuts, whisky and caramel, and a deep roasted flavour that leaves a lingering sweetness in your mouth.
XIX century. In Asamiya, a samurai, an ancestor of farmer Taka-san, established a tea farm. Taka-san is a seventh-generation farmer whose family craftsmanship has been handed down through the generations and is reflected in every cup of tea.
Availability: In stock
Preparation guide
The taste of tea in our cup is determined by the following factors:
Preparation method:
Various tea making techniques and methods are available according to individual needs. Recommended preparation method of Yugen Tea:
Japanese preparation (3-4 infusions):
Western preparation (1-2 infusions):
How to choose the right utensils for making tea.
Tea quality: The quality of the tea leaves is not only determined by the final result of the artisan, but also by the storage conditions of the suppliers and yourself. Green Japanese tea is particularly sensitive to the environment, therefore, the recommended consumption time of this tea is quite short. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and odours as possible.
The quality of water: a cup of tea consists of 99% of water, therefore, its quality is no less important than a tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.
About the Master
The tea tree came to Japan from China. It is believed that in the 8th century. Saichio, a Buddhist monk, brought back a tea tree seed and planted it at Heili Temple and Asamiya in Kyoto. The monk chose these places for a reason – the climate is most similar to the birthplace of tea. XIX century. In the middle of Asamiya, a samurai, an ancestor of farmer Taka-san, started a tea farm. Taka-san is a seventh-generation farmer whose family craftsmanship has been handed down through the generations and is reflected in every cup of tea. Asamiya tea fields are situated on mountain slopes up to 450 metres high. According to the master, nature itself grows and nurtures the tea bushes, and he is just a helper. In order to maintain a harmonious relationship with nature, the Taka-san family has been growing their teas naturally for 40 years. Although the farmer’s personal goal is to discover new and unconventional flavours, when asked what his favourite flavour of tea is, he does not hesitate to say the traditional sencha green tea.
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