The most satisfying houjicha that we have come across in recent years.

This kabuse, made from 100% Okumidori cultivated by the Onohara family, is a true rarity.

Summer harvest leaves packed full of fermented fruit flavors with a round and silky texture.

A stem tea made from organically cultivated gyokuro plants, produced by Shuichiro Sakamoto in Kagoshima.

A perfectly balanced daily-drinking black tea, produced entirely without the use of pesticides by the Amano family in Kumamoto.

A collaborative release with Maruhachi Seichajo, bringing their famous Kaga Boucha Houjicha to Kettl.

A deep roasted houjicha, reminiscent of pipe tobacco, sourced from from Ryuouen in Kyoto.

This houjicha is made from first harvest gyokuro leaves and stems, creating an umami rich tea with a piercing sweetness and delicate, gentle roasted aroma.

This house roasted houjicha is made from an asamushi, or light steamed, sencha from the Ikeda family in the Satsuma region of Kagoshima.

Kukicha boasts a beautiful glowing green color, rich fruity aroma, and a sparkling finish.

This houjicha was roasted by hand by the legendary potter Yoshiyaki Shimizu in his studio in Dosenbo.

A sencha with a light and silky body, complex floral and saline aromatics, and a soft, pleasing astringency.