Does deeper-roasted hojicha always have a richer aroma? Maruhachi Seichajo’s Kenjo Kaga Bocha describes the taste it aims for through light roasting. Its companion product Hojitate is also a stem tea from the same shop, but roast depth is not the only difference. Looking at materials and heating together helps explain the choice of a light roast.
A light roast has a finish to aim for
Maruhachi Seichajo says it developed a new light roast that retains a toasty aroma while giving a clean, refreshing cup. Kenjo Kaga Bocha lightly roasts stems from the first picking. Making roasted aromas as strong as possible is only one way to finish tea.
“Light” might suggest simply stopping the heat early. But this product’s description sets out a goal: both a toasty aroma and a clean drinking experience. Roast depth can be read as a choice about the cup to create, rather than a measure of whether the tea has been roasted enough.
Using stems makes a difference before roasting
The “bo” in bocha refers to the stems used as its material. Research described by the Industrial Research Institute of Ishikawa found differences in aroma composition even when stems and leaves were roasted under the same conditions. Matching the heating does not erase differences in the materials.
This was joint research with Ishikawa Prefectural University and Maruhachi Seichajo, and the comparison is limited to its samples and conditions. It cannot establish that every stem tea is more aromatic than leaf tea, but it offers a reason to see bocha as more than hojicha in a different shape.
Making the same light roast from each day’s material
Kenjo Kaga Bocha is described as using far-infrared ceramic burners, with experienced staff adjusting them according to the day’s material. Aiming for a consistent product taste is not the same as repeating identical operations every time.
“Light roast” on a bag is a brief description of the finish. Behind it is the work of assessing the material and adjusting the heat. Seeing both the machine and the craftsperson’s judgment explained is part of the interest in learning how this tea is made.
Two things differ in Hojitate
Maruhachi Seichajo’s Hojitate blends stems from the first and second pickings. The company describes it as offering a deeper roasted aroma than Kenjo Kaga Bocha, with a gentle taste. Both the blend of materials and the roasting differ.
If you compare the two and notice an aroma difference, you cannot attribute all of it to roast level. This is still a useful comparison: it helps you choose between teas designed differently. Reading them as “two stem teas with different blends and finishes” makes their descriptions more concrete.
When comparing them, separate aroma from the drinking experience
Brew each product according to its own directions, first write what you notice about its aroma, and then describe how it drinks. “Toasty” and “clean” do not describe stronger and weaker versions of the same thing. An aroma might be striking while the cup feels light.
Reading the shop’s description first to find words and reading it after tasting may lead to different discoveries. Go beyond light and deep to identify what you enjoy, rather than trying to name a supposedly correct aroma.