Higashidani Syuko-san's is in the process of inheriting her tea farm from her father, Ido Takeshi, becoming the 4th generation tea farmer in her family.
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The leaf is a late spring harvest of the first flush. After the first flush harvest, late flushing leaves are allowed to grow large before harvesting.
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\nHarvest: Late spring flush
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\nCultivar: Yabukita
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\nRegion: Takao Area, Minami Yamashiro Village, Southern Kyoto
From Yunomi Tea Merchant, Ian: This coconut spiced Hojicha chai was inspired by my upbringing in Hawaii, combined with my love for Japan and Japanese tea.
\n
\n
For a 200cc cup, start by gently warming 180cc of milk (Almond or Oat milk is recommended) and frothing it until you get a nice, creamy foam. While that’s happening, mix 3-4g of Hojichai powder in 1-4 tbsp of hot water. This is also the perfect time to add a touch of sugar or your sweetener of choice. I’d recommend about a small piece of brown sugar, maybe one cube, depending on how sweet you like it.
\n
Once the milk is frothy and ready, carefully pour the Hojichai mixture along the inside edge of the cup to keep that lovely foam intact. It’s all about the smooth layers and the cozy balance of flavors! Enjoy!
\n
About Ohana Botanica
\n
Ohana Botanica is my new lifestyle brand, a combination of my upbringing in Hawaii and my current home in Japan. As a form of art, I will explore the intersection of these two cultures to discover a style of Japanese living infused with Aloha. I invite you to join me in this exploration by following Ohana Botanica on Instagram
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Product Info
\n
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\nProducer: Kanes Tea Factory, recipe designed to Ian’s specifications
\nIngredients: Organic Roasted Green Tea (Kanaya, Shizuoka Prefecture, Japan), coconuts (Philippines), star anise (China), cinnamon powder (China, Vietnam), ginger powder (China), green cardamom (India), black pepper (Indonesia), tumeric powder (Okinawa Prefecture, Japan)
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From Yunomi Tea Merchant, Ian: This coconut spiced Hojicha chai was inspired by my upbringing in Hawaii, combined with my love for Japan and Japanese tea.
\n
\n
For a 200cc cup, start by gently warming 180cc of milk (Almond or Oat milk is recommended) and frothing it until you get a nice, creamy foam. While that’s happening, mix 3-4g of Hojichai powder in 1-4 tbsp of hot water. This is also the perfect time to add a touch of sugar or your sweetener of choice. I’d recommend about a small piece of brown sugar, maybe one cube, depending on how sweet you like it.
\n
Once the milk is frothy and ready, carefully pour the Hojichai mixture along the inside edge of the cup to keep that lovely foam intact. It’s all about the smooth layers and the cozy balance of flavors! Enjoy!
\n
About Ohana Botanica
\n
Ohana Botanica is my new lifestyle brand, a combination of my upbringing in Hawaii and my current home in Japan. As a form of art, I will explore the intersection of these two cultures to discover a style of Japanese living infused with Aloha. I invite you to join me in this exploration by following Ohana Botanica on Instagram
\n
Product Info
\n
\n
\nProducer: Kanes Tea Factory, recipe designed to Ian’s specifications
\nIngredients: Organic Roasted Green Tea (Kanaya, Shizuoka Prefecture, Japan), coconuts (Philippines), star anise (China), cinnamon powder (China, Vietnam), ginger powder (China), green cardamom (India), black pepper (Indonesia), tumeric powder (Okinawa Prefecture, Japan)
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"},{"id":7513905299561,"title":"#0895.A1 Tsubame to Chabatake: Farm Direct Hojicha from Nukata Village, Okazaki, Aichi","handle":"0895-a1-tsubame-to-chabatake-farm-direct-hojicha-from-nukata-village-okazaki-aichi-copy","description":"
\n
3rd generation tea farmer Ishizuka Sayaka has just taken over the cultivation of the family tea garden from her father in 2022 and is cultivating organically (though not certified)—no pesticides, no chemicals, no herbicides used.
\n
The tea garden (\"chabatake\" means \"tea field\") is situated deep in the valley above Okazaki City, formerly called the Nukata Village, and is where her grandparents lived. Their old, traditional farmhouse is being made into an event space where she invites locals to come and experience tea farming. \"Tsubame\" — Japanese for the bird \"swallow\" — are often found in raising their chicks in the farmhouse.
\n
Currently (2025) she is only harvests a few dozen kilograms, only a quarter of her garden, but we are helping her to expand her production by providing a guarantee of purchase.
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\n
3rd generation tea farmer Ishizuka Sayaka has just taken over the cultivation of the family tea garden from her father in 2022 and is cultivating organically (though not certified)—no pesticides, no chemicals, no herbicides used.
\n
The tea garden (\"chabatake\" means \"tea field\") is situated deep in the valley above Okazaki City, formerly called the Nukata Village, and is where her grandparents lived. Their old, traditional farmhouse is being made into an event space where she invites locals to come and experience tea farming. \"Tsubame\" — Japanese for the bird \"swallow\" — are often found in raising their chicks in the farmhouse.
\n
Currently (2025) she is only harvests a few dozen kilograms, only a quarter of her garden, but we are helping her to expand her production by providing a guarantee of purchase.
