Type of tea: Organic Hojicha (green tea which is steamed and roasted)
Place of production: Kakegawa City, Shizuoka Prefecture, Japan

1. Hojicha Leaf
Leaf: Leaf with stem, roasted, slightly hard and larger
Color of brewed tea: Light brown
Flavor: Rich roasted, mild bitter with a slight acid taste and astringent
Other: Hojicha leaf can be used for various purposes not only for drinking such as hojicha with milk or mint, but also for cheese risotto, jerry, etc.

2. Hojicha Powder
Particle size: 100 mesh pass (10 µm)
Color of brewed tea: Dark brown
Flavor: Rich roasted aroma, bitter
Other: Hojicha powder has many ways for use, such as making bagels, bread, waffles, muffins, ice cream, drinks (shakes, lattes, a type of espresso), etc.

3. Sannen-bancha (3-year aged bancha)
The tea is made from aracha (unrefined) of stems of Fukamushicha (deep-steamed green tea) which was stored in the fridge for three years. Then the stems are roasted.
Leaf: Leaf with stem, roasted, slightly hard and larger
Color of brewed tea: Dark brown
Flavor: The flavor of sannen-bancha is similar to hojicha, but it is different from hojicha. Sannen-bancha has a mild roasted flavor with a subtle acidity. The roasted flavor is not strong like hojicha.
Other: Hojicha leaf can be used for various purposes not only for drinking, but also for French onion soup, etc.

Organic farming (certified Organic JAS) *: ◯
Variety: YabukitaYabukita is the most popular variety of tea plant in Japan. Yabukita is a well-balanced variety, with a high yield and has a strong umami flavor. Yabukita is suitable for any kind of green tea.

Producer: A family-run tea garden that manages the production of tea from cultivation through processing.

Other: The hojicha is produced from fukamushicha (deep-steamed green tea). The fukamushicha was produced from the leaves plucked in May and stored in the refrigerator for a while. Due to the storing, the tea becomes ripened, and improves the richness and mellowness of its flavor when roasting them by a roasted machine with natural sands at around 180 to 220℃ for about 20 seconds.

Samples at TAVOLA
CHAMART prepares 1 grade of Hojicha leaf & powder and Sannen-bancha samples at TAVOLA though CHAMART can introduce 2 grades of Hojicha leaf and powder.

Shizuoka's CHAGUSABA farming method:
The tea is cultivated using Shizuoka's CHAGUSABA farming method which was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO) in 2013. It is an example of circular agriculture that harmonizes humans’ relationship with nature to preserve the environment and protect biodiversity.
For more information on Shizuoka's CHAGUSABA farming
https://chamart.jp/en/archives/learn_heritage/shizuoka_chagusaba/