Umami ≠ Delicious
The current trend in Japanese tea is towards teas with high levels of umami. The main component of umami is an amino acid called theanine, but umami ≠ delicious. Umami refers to a taste represented by substances like glutamic acid, similar to dashi.
To increase the amino acid content in tea leaves, it is necessary to apply nitrogen fertilizer.
In tea gardens where nitrogen fertilizer is applied, the tea plants grow vigorously, but the content of polyphenols and minerals, including catechins, is reduced.
Additionally, teas with high theanine content have a lighter taste, as the depth of flavor (richness and aftertaste) is weaker.
Rich Flavor is the Characteristic of HOJO's Japanese Tea
At HOJO, we focus on selecting teas rich in flavor, choosing those that are high in catechins and minerals rather than theanine.
Teas rich in minerals are typically produced with natural farming methods, using no or minimal fertilizers. Enjoy the sweet aftertaste that lingers in your throat after drinking our tea.
We Obtained the Stems from the First Flush Tea Usually Enjoyed by Farmers
We carefully roasted the stems collected from the first flush tea harvested in Hisaka and Higashiyama areas of Kikugawa, creating a fragrant and mellow tea.
You can easily enjoy the sweet flavor and robust body. The rich mouthfeel provides a satisfying experience.
It is more affordable than sencha, and despite being stems, it can be brewed for 6-7 infusions, making it a cost-effective tea perfect for daily drinking.
Conveniently Delicious Stem Tea Made from First Flush Tea
The name "Karigane" (Kuki Cha, stem tea) comes from the fact that wild geese (karigane) rest on branches during their sea migrations.
Karigane is made from the stems of tea leaves. Though you might think there's no need to drink stems, give it a try. You'll find the stems are surprisingly sweet with little bitterness or astringency, making them quite delicious.
Stem tea is generally enjoyed by local producers because it is affordable and delicious. It is often purchased from factories for personal use or given as gifts to relatives and friends.
Therefore, high-quality stem tea is as difficult to obtain as premium sencha.
The quality of stem tea from the second and third flush is significantly lower. Stems harvested late tend to be more astringent, and the stick tea commonly found in supermarkets is of this quality.
We collected only the first flush stems from Hisaka and Higashiyama areas of Kikugawa.
Because it is made only from the first flush stems, the tea is soft and elastic to the touch when brewed.
In contrast to the translucent sencha, the tea liquor is a vivid green. The rich mouthfeel provides a satisfying experience.
