Mountain-Grown Roasted Bancha (Hojicha)


The tradition of comparably cheap Bancha teas has been an integral part of Japan’s everyday-culture for centuries. What makes this Bancha a Hojicha is the intensive roasting of the tea leafes after their initialy green tea processing. The result is a tasty thirst quencher, which due to is low caffeine content is also nicely suitable for children, caffeine-sensitive people as well as for the day’s later hours. At this, the Hojicha tastewise inspires with a mild roast body, garnished with a nutty note and a faint hint of spicy anis and cedar wood.

For more information and illustration see the product description below.


Mountain-Grown Roasted Bancha (Hojicha)

This tea comes to us through Tea Crane, a trader specialized in naturally cultived teas by small producers in Japan. The operator, Tyas Sösen, is a Belgian by birth who has lived in Japan since his later adolescence. There, as the youngest officially certified tea master of foreign origin, he learned the tea trade from scratch. His love for traditional Japanese Sencha teas of regional character ultimately culminated in the founding of The Tea Crane. The underlying philosophy is a return to the original Japanese Sencha. This means that the cultivation is free of artificial fertilizers and pesticides and comparably low in nitrogen. In addition, it means processing that is free of the industrial mass processes that are often characteristic of tea production in Japan today. This also makes this roasted Bancha tea a naturally cultivated Hojicha of traditional coining.

Mountain-Grown Roasted Bancha - gerösteteter Bancha Tee (Hojicha) aus pestizidfreier und naturnaher Kultivierung in Nara, Kyoto, Japan

Mountain-Grown Roasted Bancha – Hojicha

click picture(s) to enlarge

In general, Bancha teas are Japanese green teas made from older, coarser leaves and/or leaves picked outside the main picking season. On the one hand, such plucking serves to care for the tea bushes, promoting the prouting of young shoots. On the other hand, the tradition of enjoying the resulting, comparatively inexpensive tea is deeply rooted in everyday Japanese culture.

What makes this Bancha a Hojicha is the intensive roasting of the tea leafes after their initial green tea processing. The result is a tasty thirst quencher that is perfectly suitable for about all occasions in Japanese everyday life. Accordingly, Hojicha is traditionally drunk at work as well as with meals or otherwise at home with the family. And because of its low caffeine, it is also suitable for children, caffeine-sensitive people or as a night cap. At this, the Hojicha tastewise inspires with a mild roast body, featuring a nutty note and a faint hint of spicy anis and cedar woods.

The Tea Garden / The Operator

The tea garden is located in Tsukigase, a city southeast of Kyoto and Osaka in Japan’s Nara prefecture. After 30 years of organic cultivation (since 1984), the farm in 2011 also stopped using animal-based fertilizers. Since then, only forest litter has been covering the ground in the tea garden. On the one hand, the remains of leaves and branches serve to inhibit weed growth. On the other hand, their decomposition provides natural nutrients to the soil, which in turn benefits the tea bushes.

Teegarten von Iwata Fumiaki in Tsukigase, Nara, Japan

Tea Garden @ Tsukigase, Nara, Japan

click picture(s) to enlarge

Fumiaki Iwata, the tea garden’s operator, is the 17th heir to the Iwata family in Tsukigase, Nara Prefecture, Japan. After graduating from Tokyo’s Agricultural University, the trained farmer initially held a managerial position at Tsukigase Kenkō Chaen. There he soon became president of the company specializing in organic tea cultivation. In 2001 he finally retired from office life to devote himself entirely to the family tea farm.

Fumiaka Iwata, Eigentümer und Betreiber des düngemittel- und pestizidfreien "Kitorode" Teegartens in Tsukigase, Präfektur Nara, Japan

Fumiaki Iwata


Because Mountain-Grown Roasted Bancha has virtually no bitterness, boiling hot (90-100°C) is the best infusion temperature. Dosage and infusion period, on the other hand, appear to be somewhat arbitrary with this Hojicha. This means that the more tea leaves and the longer the brewing time, the more intense the taste experience.

As usual, dosing 2-3g/100ml is a good starting point. Then, the number of possible infusions depends on the individual infusions’ steeping periods. That is, with brewing periods of 3-5 minutes or beyond, the Hojicha is exhausted in one infusion. If, on the other hand, brewing for shorter periods (1-2 minutes), up to 3 infusions are possible.

The following blog article provides an overview of the history and basic types of green tea in Japan:

For more Bancha  teas at Siam Tea Shop follow the link below:

Additional information

Weight N/A

25g, 50g, 100g


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