KAEDE 1st Harvest Uji Hojucha

KAEDE - The Rare 1st Harvest Tencha Hojicha

1st Flush | Organically Grown | Roasted Matcha

While most commercial hojicha are made from ground-up stems and late-summer leaves, KAEDA crafted from 1st Flush Tencha, the same shade-grown spring leaves used for our ceremonial matcha. KAEDA offers a level of complexity, sweetness, and "clean" finish that lower-grade roasted teas simply cannot match.

Why KAEDA is Premium

• The Tencha Difference: Unlike standard hojicha made from sun-grown mature leaves, KAEDA is made from Tencha. These leaves are shade-grown for 3 weeks before harvest, boosting L-theanine and natural sugars before they are roasted. This results in a powder that is naturally sweeter, without the charcoal-like bitterness found in lower grades
• 1st Flush Spring Harvest: Harvested in May in Kyoto, KAEDA captures the "first life" of the tea plant. Lower-grade hojicha typically uses 2nd or 3rd harvests, which can taste flat or "woody." KAEDA retains a vibrant, aromatic nature
• Small-Batch Artisanal Roasting: We use a precision roasting technique that transforms the grassy notes of the green leaf into deep layers of burnt toffee, roasted chestnuts, and dark chocolate

The Craftsmanship Behind KAEDA

Lovingly produced by a fourth-generation family farm in Kyoto, KAEDA is grown by our partner farm in Wazuka using natural organic farming practices. While this specific batch is not carrying the JAS certification, it is grown on the same pristine land and held to the same rigorous chemical-free standards as our certified ceremonial teas.

Every batch is milled and packed immediately after grounding, ensuring that the warmth, aroma, and freshness are captured inside every tin.

Key Features

+ 1st Flush Roasted Uji Matcha

+ Grown in Wazuka, Kyoto, Japan

+ Blended Cultivar

+ Spring Harvest (1st Flush) - May 2025

+ Machine milled

+ Net Weight: 30g (Approx. 15 servings)

+ Packaging: Airtight tin can