#0643.K2 Sueyoshi Tea Atelier: 2026 Green Hojicha Kaguwashi 末吉銘茶 青焙じ茶 馨し Single estate Harvest: Early May (88th day

Harvest: Early May (88th day from the start of spring on the lunar calendar)

This type of steaming is usually reserved for higher quality leaf

Water: 80C/175F

You can and should adjust according to your preference

then chopped into small even pieces for grinding

#0643.K2 Sueyoshi Tea Atelier: 2026 Green Hojicha Kaguwashi 末吉銘茶 青焙じ茶 馨し Single estate Harvest: Early May (88th dayRoasted delicately by tea farmer Mataki Tatefumi until just before the leaves begin to turn brown, this Green Hojicha or Aohojicha can be considered a very light roast or a very strong green roasting. Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil. Awards Won