Kaga Hojicha
Leaves rather than stems, lightly roasted, which the maker describes as a fresh aroma drawing on the leaf's umami; 6 g to 260 ml of boiling water for 30 seconds, or 6 g in 600 ml of cold water for three hours.
Maruhachi Seichajo
- Form
- Loose leaf
- Tea merchant's prefecture
- Ishikawa
- Where the leaf was grown
- —
- Part used
- —
- Roast
- —
- Brewing as the maker suggests
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Product descriptions follow each maker’s information. A blank field means the reference page did not state that detail. Added sugar is identified from the sugar entry in the ingredients list, and roast terms such as “light” and “deep” follow each company’s own wording.