This is the Masuda-en Chaju Hōjicha, a deep-roasted hōjicha.

The dry leaf presented in a broken, fine-cut form (approximately 1 mm), contained within individually sealed tea bags.

Prepared by steeping a 2 g teabag in water at 90ºC for 30 seconds, the infusion presented with a transparent golden-orange hue. Aroma opened with a deep roasted, lightly smoky profile. Initial contact delivered an immediate roasted note, clean and direct. Through the mid-palate, the roast developed a mild underlying sweetness, which was quickly followed by a soft smokiness that defined the latter half of the sip. Towards the finish, the smoky roasted notes carried through, lingering briefly alongside a faint astringency, though without bitterness. Mouthfeel was light and smooth, maintaining clarity and showing resistance to over-extraction.

Overall, a roasted green tea with clear smoky development and restrained sweetness, closely mirroring its bottled counterpart in a clean, stable format.

This Masuda-en Chaju Hōjicha contained 40 g (2 g x 20 tea bags). The tea was sourced from Japan, packaged in Japan and purchased in Sydney, Australia in 2026.