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Hagiri JAS organically grown roasted green tea 100g

Regular price: 97 SEK
Regular price
Sale price: 97 SEK

Tax included.

Product variants

Home-roasted hojicha with an emphasis on quality, utilizing the skills of craftsmen

"Hojicha" is roasted in small batches in pursuit of deliciousness, using "sweet bancha" selected from "Gyokuasamushi Sencha", a traditional method produced in the Shizuoka mountainous region, as the raw material.
This tea has a clear origin, producer, and cultivation method.

Producer: Kengo Yamamoto Production area: 200-400m above sea level. Ohira, Shimizu Ward, Shizuoka City, Shizuoka Prefecture. Cultivation method: JAS organic cultivation. Homemade fertilizer using ingredients such as "fish meal, rapeseed meal, soybean meal, white sesame meal, crab shells, and peanut oil meal." The soil is so fluffy that about 60cm of a thin round stick can be mixed in. Shimizu Ryogouchi, Shizuoka's famous production area, is sold for the first time at the highest price every year. We carefully produce JAS-certified organically grown tea in a remote mountain tea garden. Mr. Yamamoto's bancha is characterized by its characteristic sweetness and refreshing aroma.
Recommended way to drink

1.Pour 3 tablespoons (6-7g) of tea leaves into a teapot.
2.Pour 360cc of hot water directly from the pot into the teapot.
3. Pour into the hot water cup for 10 seconds after the first brew, without waiting after the second brew.

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Shipping Costs and Timeframes

Shipping Costs→Shipping charges are automatically calculated at checkout. So please check the shipping cost at checkout.

Shipping methods→Nihon Mura EC offers two shipping options.

1 air freight with tracking number (some countries may not have tracking number)

2 Sea freight without tracking number but if you older more than 2 kg, there will be a tracking number.

You can choose your delivery method at checkout. The shipping cost for each is also calculated automatically, so you can choose the method you prefer.

Timeframes→Please see this page for delivery times.

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