This leaf tea was selected for the Yukimuroya brand in Niigata, north Japan. It is a bōcha (stalk tea), roasted, and mixed with brown rice.

In the old Echigo province, which was the forerunner of the modern Niigata, food preservation and taste were supported by the use of ‘snow houses’ (yukimuro). These were warehouses naturally refrigerated by large quantities of snow, which in insulated spaces guaranteed a stable temperature over many months.

Yukimuroya is a project in modern day Niigata, that attempts to the harness the wisdom of this age, and blend naturally cooled ingredients into a tasty and sustainable range of food and drink. Using collected snow of course requires much less energy than industrial refrigeration (they calculate 400-700 tons of CO2 emissions could be saved per year for each snow house used). It also allows the project to connect to the gourmet energy that existed in old-Echigo, with the dedication to high quality and fresh ingredients a legacy, that continues to support Niigata as one of Japan’s premier regions for rice growing and agriculture.

The initiative is collaboration between different Niigata based producers, and this tea was selected by the Seikōen tea company. Tea stems from the first harvest were roasted in a hōjicha style, and mixed with brown rice sourced from Niigata. It was then stored in a Yukimuroya snow house house. The result is a tea with aroma and a very slight sweetness. It is refreshing and comparatively low in caffeine.

The packs contained 85g of leaf tea.