Roasted matcha / Hojicha Saitama ceremonial grade AAA Mahavita 30g canister

Saitama Tea: A Hidden Gem of Japanese TeaWhile Kyoto is famous for matcha, 44 of Japan's 47 prefectures actually produce tea. Among these is Saitama Prefecture, home to Sayama tea, a regional trademark that's largely unheard of outside Japan but holds a prestigious place among the country's top teas, alongside Shizuoka and Kyoto teas. The saying goes: "The color of Shizuoka teas, the aroma of Uji teas, the flavor of Sayama teas."
What Makes Sayama Tea Special?Sayama tea's unique flavor comes from its Sayama Hiire roasting technique, which uses temperatures as high as 120°C in the final stages. This creates a drier, more stable tea with increased sweetness and nuttiness, and a lasting aftertaste. Another saying highlights this: "Rolling is best in Uji, finishing is best in Shizuoka, and roasting is best in Sayama."
Growing Conditions and ProductionLocated in Japan's northern tea region, Sayama tea plants endure cold climates and snow, which leads to thicker leaves rich in pectin and chemical compounds. This contributes to their sweet and strong flavor. However, this also means lower production, with only two harvests per year (April/May for green tea, and June/July for red tea, though less common). The low volume and high land costs near cities make Sayama tea expensive to produce, explaining why low-volume, high-grade teas like gyokuro are avoided. Its primary market is the densely populated Saitama and greater Tokyo region, which is why it has a low international profile.
Sayama Matcha: A Recent DevelopmentWhile Sayama has a long tea history, matcha production didn't gain momentum until 2006 when Tea Factory Asuka was established as the first matcha factory in the Kanto region. Asuka is a cooperative of five tea farmers that sources leaves from about 10 local farmers, blending varieties like 'Okumidori' and 'Gokou'.


To make matcha, tea fields are shaded for about 30 days before picking, a method uncommon in Sayama. The leaves are then steamed, dried without rolling, and processed in a 12-meter tall 'tencha furnace' to become tencha – deveined fragments of similar sizes. This tencha is then finely ground in stone mills. Freshly ground matcha is matured for several months before being shipped.
Hojicha ProductionAsuka also produces hojicha. The deveined parts of the leaves are roasted to make kukicha, which is then combined with roasted lower-grade sencha leaves to create hojicha loose leaves. These are then ground into hojicha powder, also matured for several months before use. All of Asuka's hojicha powder is made from Okutomi En tea leaves.


Hojicha: Asuka's lighter roast hojicha is clean and sweet, not overly roasty. Dominant flavors include sesame, roasted seeds, and flowers, with rich sweetness and minimal astringency or bitterness.
Hojicha Saitama Mahavita: Eksklusif dan Mewah☕ Hojicha (Roasted Matcha - Teh Hijau Serbuk) Saitama Mahavita dalam kemasan AAA 30g. Teh ini berasal dari Saitama Prefecture, Jepang. Sayama tea, warisan lokal yang tersembunyi. Kualitas ceremonial grade menunjukkan keaslian dan keindahan teh ini.
Saitama Tea: Gemilang TersembunyiJika Kyoto dikenal karena matcha, 44 prefektur lainnya memproduksi teh. Saitama adalah salah satu. Teh ini memiliki daya tarik unik sendiri. Nikmati pengalaman teh yang berbeda dengan Saitama Mahavita. Temukan keharuman dan cita rasa yang istimewa.
Informasi Tambahan
Berat: 30 gram
Kualitas: AAA
Jenis: Teh ceremonial grade
Asal: Saitama Prefecture, Jepang
Temukan keindahan teh lokal di Saitama.