The name “Fuji hojicha” does not stand for just one roasting method. Fuji City explains that tea farmers and merchants use different kinds of tea and different roasting methods, offering a wide variety of hojicha.
As one example, we look at Rincha, a brand created by four tea farms at the foot of Mount Fuji. Rather than defining a single flavor for the whole region, we follow one brand’s choices from selecting its materials to roasting them.
Behind a regional name are individual producers
The diversity Fuji City describes comes from differences in the tea and roasting methods used by each farmer or merchant. Products bearing the same regional name do not necessarily use identical materials or finishing processes.
Choosing a region and choosing a product are connected but separate steps. Once Fuji has caught your attention, reading the producer’s name helps you see what to compare next.
A brand founded by four farms starts by selecting stems
Nippon Chachacha introduces Rincha as a hojicha brand established by four tea farms working together at the foot of Mount Fuji. The company says it repeats the usual sorting process many times and uses carefully selected stems to bring out their aroma.
It is easy to focus on machinery or temperature when reading about roasting. Here, work also goes into sorting before heat is applied. Reading what is selected for the machine, as well as how it is roasted, connects the material to the process.
How heat is applied, and how much is roasted at once
The company says it uses a special machine and far-infrared heat to roast the stems slowly through to their centers. It also says it takes time to roast small quantities at a time, aiming for an even finish.
“Far-infrared” describes how heat is applied; “small quantities” describes the amount handled. Neither term alone explains the brand’s entire method. The finished tea comes from several choices made together.