Autumn in Tokyo

Embodying the crispness, colors and transient beauty of Japan’s fall foliage, Autumn in Kyoto is a hearty, low-caffeine brew that can be enjoyed any time of the day. An exception to the country’s conventional steam-processing methods, this hojicha is dark roasted to produce a smoky-sweet flavor and toasty notes.

After falling in love with tea while working as a part time farmhand in college, our partner grower made the decision to devote his time to mastering the art of tea farming. Since then, he has spent more than 15 years becoming one of the most respected growers in the Kyoto region. He, along with his co-founder, now manage four acres of previously abandoned tea fields that are now productive and contribute to the local economy.

Though the foundation of our partner grower’s farm is tea production, it also functions as an agricultural social venture that aims to: share quality Japanese tea with the world, contribute to the local and global community through tea, and generate interest in agriculture locally through education.

Western Style Brewing

LEAF: 2.5 grams

TEMPERATURE: 190°F

WATER: 6 oz

TIME: 1^st Infusion 2.5 minutes; + Infusions + 30 seconds

INFUSIONS: 3

Japanese Style Brewing

1. Add 3 tsp of tea leaves into the empty teapot. (For the best infusions, we recommend brewing this tea in a kyusu teapot.)
2. Pour approximately 3 small tea cup's worth of 190-degree water (approximately 200 ml) over the leaves in the teapot.
3. Let the tea steep for 1 minute.
4. Pour small amounts of tea into each cup at a time, and go around until you serve the very last drop.
5. Repeat steps for a second and third infusion, increasing water temperature each time.

Tea is packaged in a heat-sealed foil bag and recyclable tin.