For more than 1,200 years tea has been cultivated in the rolling hills of Shiga Prefecture (once called Omi) which is celebrated as one of Japan’s most storied tea-producing areas.
It is home to Japan’s largest lake, Lake Biwa and the tea grown in Tsuchiyama benefits from this abundant freshwater source.
Protected by mountains, nourished by crystal-clear streams and enriched by fertile soil, Tsuchiyama offers the perfect balance of sunlight and mist to grow tea of remarkable quality.
This rare combination of geography and climate produces leaves with a natural richness and depth of flavour that cannot be replicated elsewhere.
It is no coincidence that Tsuchiyama has long been recognised as a place of exceptional Japanese tea.
A Legacy of Craftsmanship
Our tea is roasted by the only tea master in Japan devoted entirely to the art of hōjicha.
With decades of experience, he oversees the roasting and production of every batch carefully adjusting temperature and timing to unlock a distinctive aroma, mellow sweetness and gentle finish.
His dedication preserves an unbroken lineage of craft, ensuring that every cup reflects centuries of tradition.
Why Our Tea is Different
From soil to cup, our hōjicha embodies qualities that set it apart:
Single origin - grown exclusively in Tsuchiyama’s famed terroir.
From the birthplace of Japanese tea – Shiga Prefecture is where tea cultivation began over a millennium ago.
Exclusive mastercraft – roasted under the care of Japan’s only dedicated hōjicha tea master.
Finest quality ingredients – only high quality tea leaves are used in our hōjicha.
What you taste is not just roasted green tea but the essence of a region, a legacy of mastery and the purity of Japan’s finest tea leaves.