Kirishima Organic Kuki Houjicha is a Japanese roasted stem tea made with a much higher amount of tea stems than a typical houjicha. In Japan, this style is called kuki houjicha, or roasted stem tea. The stems give the tea a naturally mild, smooth, and refreshing taste with very little bitterness.
This tea is made for us by the same producer who makes our Royal Grade Ceremonial Matcha. It is organically grown in Kirishima, Kagoshima, an area known for its clean mountain environment and long history of Japanese tea farming.
The first thing you notice is how soft this tea feels on the tongue. It has a light caramel sweetness followed by a gentle roasted flavor that reminds us of freshly toasted bread. The roast is not heavy or smoky. Instead, the tea stays refreshing and clean, with a slightly toasty aftertaste that disappears gently without leaving your mouth dry.
Because this houjicha contains mostly stems, it is naturally lower in caffeine than more leaf-heavy teas. Tea stems also contain naturally occurring vitamin C. The stem-heavy material also makes this tea slower to extract, so you can steep it longer without worrying as much about bitterness. Longer brewing brings out more sweetness and body while keeping the tea soft and easy to drink.
Brewing Guide:
Use 5 grams of tea with 195–205°F (90–96°C) water in a 180–200 ml kyusu or hōhin. Steep for 60–90 seconds for the first infusion. For a stronger cup, feel free to let it steep even longer. The stems are very forgiving and do not become bitter as quickly as leaf-heavy green teas.
This is a great everyday houjicha for anyone who wants something light, refreshing, naturally sweet, and easy to brew.
