Wazuka, where tea trees had grown 2–3 meters tall over more than ten years. The branches and mature leaves are finely chipped and slowly roasted over firewood, creating a gently sweet, toasty flavor that is exceptionally easy to drink.

Because it is made from stems and older leaves, it contains far less caffeine than standard hōjicha. It is considered a “yang” tea in traditional perspectives, helping warm the body from within. Perfect not only for winter but also for people who suffer from cold sensitivity or spend long hours in air-conditioned offices during summer.

While it is traditionally simmered for 10–20 minutes, you can also enjoy it by steeping it in a teapot with boiling water and waiting patiently for the flavor to develop.