Houjicha (Roasted Green Tea) by Nakai-san’s farm

This Houjicha is grown on Nakai-san’s tea farm in Wazuka, Kyoto, without pesticides, chemical fertilizers, or herbicides.

• Net weight: 80g
• Best used by: 15 March 2025
• Origin: Kyoto, Japan

How to Drink Houjicha

• Leaves: 3g
• Water: 130ml at 100°C
• Steep Time: 30 secs – 1 min

What is Houjicha

Houjicha is the reason I began importing tea from Japan to Estonia—it was a personal necessity I couldn’t find locally.

‘Houjicha’ is typically translated as ‘roasted green tea.’ Despite its origins from green tea leaves, Houjicha is not green but brown, due to the roasting process. This roasting not only changes its color but also its flavor profile and caffeine content. Typically made from older leaves, Houjicha is lower in caffeine compared to other green teas, making it a great choice for those sensitive to caffeine.

In my family home, Houjicha was the daily tea of choice because it pairs well with virtually anything.It doesn’t have the bitterness of some green teas, and instead is appreciated for its roasty aroma and taste.

About Nakai farm

Nakai Farm is a small family-owned business operated by Nakai-san and his father. Despite its size, their operation is expansive, managing 23 tea fields in Wazuka, Kyoto—a region known for its steep, scenic tea fields. The duo navigates narrow mountain paths by truck, a thrilling experience that I have also shared!

Several years ago, Nakai-san transitioned to farming without pesticides, not only to ensure human safety but also to preserve the scenic beauty of Wazuka.

This transition reduced their potential yield from 6,000 kg to about 3,000 kg of tea leaves annually. However, their commitment to quality over quantity has been well-received, earning accolades from individual consumers and a prestigious hotel in Kyoto.

Nakai Farm’s tea is now available internationally, exclusively through Tokubestu — the only place abroad where you can find this exceptional Japanese tea.