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Onocha Tea

Onocha: Hojicha with sensitive pea

Onocha: Hojicha with sensitive pea - 1
Onocha: Hojicha with sensitive pea
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Note: Packages for most tea products will use Yunomi resealable bags or tins (with some exceptions where stated, click here to see info and photos).

Hojicha made from bancha leaves are mixed with leaves and stems from a type of flowering pea plant called kawara ketsumei or more commonly known as mamecha 豆茶 and enjoyed in Japan as an herbal tea. The delicious roasted aroma and clean taste is perfect for after dinner.

About Onocha

Onocha is the name given to tea from the Ono region of Yamaguchi Prefecture, now part of the municipality of Ube City. Tea production in this area was pioneered by the Yamaguchi Chagyo's first president. The area is known for its sandy red soil, rich in nutrients, that produces a tea with strong balance between bitterness, astringency, and sweetness.

History of Onocha

During the Meiji period (1868-1912), the region produced some 7.5 million kilograms of tea per year (about 50 times current production. Tea production virtually disappeared until the late 1960s when the current Yamaguchi Chagyo's president's father revived commercial production in the area.

Product Info

  • NameHojicha with sensitive pea
  • Japanese Name豆入りほうじ茶
  • IngredientsGreen Tea, Sensitive pea leaves
  • Net Weight: 100 grams
  • Packaging: Yunomi resealable craft bags
  • RegionOno, Yamaguchi Prefecture
  • ManufacturerYamaguchi Chagyo KK, 152-13 Ichiibara, Ube-shi, Yamaguchi 754-1314 JAPAN

Steeping Info

  • Tea: 5 grams
  • Time: 60 seconds
  • Water temperature: 90˚C/194˚F
  • Water amount: 1 cup
  • Re-steep up to 3 times

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Onocha Tea