The Roasted Stem Tea of Kaga, Japan “Kaga Boucha” is a kind of Houjicha crafted from the roasted stems of tea plants, characterized by its strong smoky flavor and natural sweetness.

“When it comes to tea, Kaga Boucha is the one in Ishikawa”, affectionately locals say. This tea is gentle on the body with very low caffeine content. 

In Ishikawa Prefecture, Kaga culture, including arts and crafts, performing arts, and the tea ceremony, developed under the encouragement of the Kaga Domain during the Edo period. Tea cultivation began as an industrial development for the domain, and in 1902, "Kaga Boucha" was created and became widely popular. Today, many tea shops in the prefecture produce their own unique and distinctive Kaga Boucha.

Japanese tea is made from the same tea plant as black tea and Oolong tea. A characteristic feature of the Japanese tea production process is that freshly picked leaves and stems are steamed at high temperatures while still fresh to stop the fermentation of the tea.

Preparations  -  3 servings

1 teapot

2 tablespoons of Kaga Boucha

300cc of boiling water

1) Warm the teapot and the teacups.

2) Put Kaga Boucha in the teapot and pour boiling water.

3) Steep for 30 seconds

4) Arrange teacups for the number of people and pour tea into each one a little at a time alternately so that the flavor is even.

Ishikawa-Ken Tea Cooperative Association