The Tao of Tea, Organic Houji-Cha, Roasted Green Tea, 2.5 oz (71 g)7 Reviews
Estimated availability time: Tuesday, August 4
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0.47 lbs (0.21 kg)
- Product Code: TOT-31085
- UPC Code: 689951310859
- Package Quantity: 2.5 oz (71 g)
- Dimensions: 3.2 x 3.2 x 4.3 in, 0.4 lbs (0.18 kg)
- Artisan Quality · Pure Leaf Teas · Fresh
- 100% Organic
- Roasted Green Tea
- USDA Organic
- Brews 50 Cups
- Certified Organic by QAI
Origin - Shizuoka Prefacture, Japan
Grown in a tea garden regarded as the pioneer of organic tea cultivation in Japan. Houji-cha is a popular tea made during the last few weeks of the tea harvest. As a tradition, only the big, coarse and pale green tea leaves (also known as 'Bancha') are steamed, dried and then roasted in small batch ovens making Houji-cha. Although, several grades of Houji-cha are available, more special and Connoisseur grade Houji-cha, like this one, require precise roasting time and oven temperature to develop a smooth, buttery and slightly smokey taste. The roasting reduces the amount of caffeine, and therefore makes Houji-cha ideal to drink in the evening.
The now 93 year-old founder of the organic tea garden, has his favorite moment when all four generations of his family get together, all the way down to his 4 year-old great grandchild and enjoy this tea.
The Tao of Tea
Like the Tao, the art of tea is universal. We began our work with tea in 1997 to be a connecting thread for tea culture. Practicing the art on a daily basis in our teahouses in Portland, Oregon, we are a group of tea enthusiasts from different backgrounds and cultures. We travel, learn, take delight and seek to offer pure leaf teas with great flavor, artistry and soul. Our reward comes through actions that help people's lives, sustain the art of tea and promise a healthy environment.
Brew one level teaspoon of leaf in eight ounces water (175F) for three minutes. Houji-cha will provide at least three infusions. For better taste we recommend using mineral or non-chlorinated water.
100% organic roasted green tea leaves.
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