Ishikawa's roasted stem tea. Invented in 1902, Kaga Boucha uses kukicha stems roasted at high heat to produce over 300 aroma compounds, a completely different character from standard leaf hojicha.
Tasting Notes
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Origin
Plant
Land
~100m, lowland
Craft
Year-round (stem selection from sencha production) harvest. Stems separated, high-temperature roasted (boucha method).
From the tea table
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