For this month of August, we take you to Nara, Japan’s ancient imperial capital, to discover an exceptional Hōjicha (ほうじ茶). Carefully roasted in a rotating kettle, this first-harvest Yamato-cha (大和茶) combines tradition, refinement, and delicate roasted aromas, perfect for accompanying the end of summer.

Pond in Nara by Feri88, licensed under CC BY-SA 3.0 (edited from the original).

Nara, From Historical Heartland to Yamato-cha

Located in the heart of Japan, Nara was the country’s first permanent capital in the 8th century and has preserved a unique heritage: majestic temples, free-roaming deer, and seasonal festivals. But the prefecture has also long been a land of tea.

Yamato-cha takes its name from the ancient province of Yamato, which once covered much of present-day Nara. The tea fields are mainly located in the northern part of the Yamato Plateau, at around 300 meters above sea level. This mountainous climate, with an average annual temperature of 13–15 °C and a large difference between daytime and nighttime temperatures, produces fragrant leaves with a rich, full flavor.

While Kyōto and Shizuoka are better known for their tea production, Nara maintains a more discreet but high-quality tradition, with teas often reserved for local consumption.

An Exceptional Hōjicha, Roasted the Old-Fashioned Way

Hōjicha is a roasted green tea with a toasty aroma and low caffeine content. Most often, it is made from second or third-harvest leaves. This month, however, we are offering a rare Hōjicha made exclusively from first-harvest leaves. Rich in nutrients stored from autumn through spring, these leaves produce a smoother, deeper infusion than average.

This Hōjicha is roasted using a traditional method that has been practiced locally for over 60 years: the leaves are placed in a rotating kettle (kaiten kama, 回転釜) heated with hot air. They are first gently warmed to remove moisture before the actual roasting process begins. This is done slowly, in small batches, to ensure maximum freshness.

Any smoke generated during roasting is carefully removed to avoid unwanted flavors, resulting in a smooth, mellow Hōjicha with an elegant aroma. This artisanal skill, passed down through generations, has made this flavor a familiar favorite in the local community for over six decades.

Brewing Hōjicha

Hōjicha is a versatile tea, equally suited to a hot infusion or a refreshing cold brew—perfect for the hot days of August, especially in the Northern Hemisphere!

For a hot infusion:

• Tea leaves: 3 to 4 g
• Water: 120 to 130 ml
• Temperature: 80–90 °C
• Steeping time: 1 minute

For a cold brew:
Steep about 10 g of leaves in 1 liter of cold water for 3 to 4 hours in the refrigerator.

Enjoy!