Kyoto Mule
INGREDIENTS:
+ Vodka: 30ml
+ Hojicha: 40ml
+ Lime Juice: 15ml
+ Ginger Beer or Ginger Ale: about 80-100ml
+ Lime Slice
+ Ice
PREPARATION:
1. Add Hojicha, vodka, and lime juice to a shaker and shake well.
2. Fill a glass with ice and pour the contents of the shaker over it.
3. Top with ginger beer or ginger ale.
4. Garnish with a slice of lime and serve.
from the heart of the Japanese tea culture
Our Hojicha traces its roots to the traditional tea fields of Kyoto, where the first flush stems and Bancha leaves are carefully harvested without the use of pesticides. This unique blend is crafted following time-honored techniques that date back to Japan’s Edo period.
IN UJI, KYOTO, THE CRADLE OF JAPANESE TEA CULTURE, TEA MASTER KOJI KAGATA USES a meticulous process, the stems and leaves are sand roasted, a method passed down through generations of artisans.
Once roasted, the stems release a rich, nutty aroma that invites warmth and comfort. The result is a clear, amber brew that exudes notes of caramel and toasted bread, offering a distinct flavor that enhances any meal.
KAGATA-SAN, A SECOND-GENERATION TEA MASTER WITH OVER 30 YEARS OF EXPERIENCE, WAS TAUGHT THE WAY OF TEA BY HIS FATHER. NOW, HE IS PASSING DOWN THIS KNOWLEDGE TO HIS SON, NAOKI KAGATA, ENSURING THAT THE LEGACY OF CRAFTING EXCEPTIONAL MATCHA CONTINUES FOR GENERATIONS TO COME.
Steeping Guide
Serving for two
1. Pour hot water into the teapot and teacup to warm them up. Once warm, discard the water.
2. Add 6g (0.21 oz) of Hojicha tea leaves to the teapot.
3. Boil water and let it reach a full rolling boil.
4. Pour 400ml (13.5 fl oz) of boiling water into the teapot, cover, and let it steep for 40 seconds.
5. Gently shake the teapot as you pour the tea into the teacup, ensuring all the rich, roasted flavors are fully extracted.