Some teas whisper, but our 3-Year Aged Hojicha speaks with a quiet, profound wisdom. This isn't just any tea; it's a specific type of Sannen Bancha – a testament to time, patience, and the art of transformation. It's an experience designed for deliberate sipping, offering grounding comfort in every cup.
The Journey of Aged Hojicha: Patience in Every Leaf
Our unique 3-Year Aged Hojicha begins its life as Bancha, a robust "folk tea" made from mature leaves harvested later in the season. Unlike fresh green teas like Sencha, which are best consumed young, our Bancha is specifically chosen for its potential to deepen with age.
Once carefully picked, these Bancha leaves and stems are steamed (as is typical for rough tea, or aracha) and then patiently stored at room temperature, undergoing a natural aging process for three quiet years. This method, one of two traditional approaches to making Sannen Bancha, involves no shortcuts or rushing—just dedicated time for the tea's chemistry to settle, evolve, and mellow.
After this extended natural aging, the leaves are then slowly and gently roasted. This crucial step mellows any remaining green notes, unlocking an incredibly earthy, warm, and subtly nostalgic flavor profile. The result is a tea that isn't bold or aggressive, but wonderfully deep—like a well-worn sweater or the serene glow of the last light of day. Its flavor doesn't shout; it lingers, offering a steady, grounding presence.
Why Age Tea? Unlocking Smoother, More Layered Flavors
Aging tea is a fascinating process that fundamentally alters its chemistry and character. Over time, catechins (the naturally occurring bitter antioxidants) break down, leading to a brew that is remarkably smoother and less astringent. The flavor profile becomes inherently rounder, softer, and more wonderfully layered.
In Japan, most aged teas, including Sannen Bancha, are derived from Bancha, a tea known for its inherent simplicity and strength. Letting it rest for several years before roasting softens its natural edge and adds entirely new dimensions of flavor and aroma.
What Does 3-Year Aged Hojicha Taste Like?
Prepare your palate for a truly distinctive experience. Our 3-Year Aged Hojicha offers:
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Warm, slightly woody notes
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Subtle hints of dried fruit, reminiscent of dried plum
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Ethereal suggestions of old paper and distant smoke
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A quiet, underlying sweetness brought forth by the gentle roast
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Deep complexity imparted by the aging process
It's a taste that isn't flashy, but profoundly memorable and comforting.
📝 Tasting notes: cedar, dried plum, distant smoke 📍 Origin: Kyoto, Japan
Sannen Bancha: A Hojicha by Definition
Understanding where Sannen Bancha (or three-year Bancha) fits into the Japanese tea landscape can be a bit nuanced. While "Bancha" generally refers to larger, later-harvested leaves with a lower caffeine level than Sencha, Hojicha broadly refers to any roasted tea.
Crucially, because Sannen Bancha undergoes a roasting process at the end of its manufacturing, it is legally categorized as a Hojicha under Japan's Food Labeling Law. This means our 3-Year Aged Hojicha is a unique expression of Hojicha, distinguished by its specific origin as aged Bancha. The result is a tea that, in comparison to Sencha, has less caffeine and fewer tannins, making it a friendly and gentle option for all ages. From a traditional macrobiotic perspective, teas like Sannen Bancha, made from mature lower stems and leaves, are even considered to have warming qualities for the body.
How to Brew Your KINTÉ 3-Year Aged Hojicha
To fully appreciate the depth of this special tea, you have a few options for brewing:
Method 1: Traditional Kyusu or Teapot
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Water Temperature: Use hot water between 194–203°F (90–95°C).
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Steep Time: Steep for 45–60 seconds for your first infusion.
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Re-steep: This tea holds up exceptionally well! Feel free to re-steep 2–3 times to enjoy multiple infusions.
Method 2: Stove Top (Traditional Japanese Style) For a more robust and traditional experience, prepare it in a kettle:
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Place some leaves in your kettle's infuser basket or directly into the kettle.
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Fill the kettle with water, ensuring leaves are covered.
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Bring the water to a boil.
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Reduce heat to low and simmer the leaves for around 5-10 minutes.
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Turn off the stove, remove the infuser basket (if used), and serve.
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Tip: If you make a large batch, you can reheat it or enjoy it at room temperature throughout the day. It's also delicious served cold in warmer months.
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💡 Tip: This tea contains no caffeine jitters, making it the perfect companion for quiet evenings when you seek calm and relaxation.
Not every tea is designed to energize. Some, like our 3-Year Aged Hojicha, are crafted to center you. It's the ideal choice for those moments when you want to steep, sip, and exhale, finding calm in the present.
Experience the unparalleled depth and quiet luxury of our 3-Year Aged Hojicha.