Meet the Tea Master
Kenji Yoshinaga — Master of Hojicha Roasting
Kenji Yoshinaga, president of Hojicha Maruyoshi, personally selects the tea leaves used in the company's hojicha and oversees the roasting and production processes.
He holds the prestigious rank of 10th-dan Chashi (Tea Master), the highest level of recognition in Japanese tea evaluation. This distinction is held by only 15 tea masters in Japan, and Kenji is the only one among them specializing in hojicha.
Working alongside other highly skilled tea masters, certified Japanese tea instructors, and tea sommeliers, Kenji continues to explore new possibilities for hojicha while honoring the simplicity and traditions that define Japanese tea.
His approach combines a deep understanding of tea with creativity, precision, and a lifelong dedication to the art of roasting.
The Art of Tea Selection
Exceptional hojicha begins with carefully selected tea leaves.
Drawing on his extensive knowledge and refined senses, Kenji chooses the leaves best suited to the flavor and aroma he wants to achieve. He then carefully develops the roasting process to bring out their finest qualities.
This combination of expert tea selection and precise roasting creates hojicha with a distinctive aroma, rich flavor, and remarkable depth.
Roasting Expertise
For Kenji, roasting is far more than simply applying heat to tea leaves. It is a delicate process in which every decision influences the final aroma, flavor, and character of the tea.
Temperature, humidity, and moisture content all play important roles. Kenji carefully evaluates these conditions and adjusts the roasting process according to the characteristics of each batch of tea leaves.
Before roasting, he pays particular attention to moisture management. Moisture may be distributed unevenly within processed tea leaves, which can affect the final taste.
By carefully managing moisture before roasting, he prepares the leaves for a more balanced and consistent roast.
The Art of Heat Control
Different roasting temperatures bring out different characteristics in tea.
Lower-temperature roasting can develop a rich aroma while preserving some of the tea's fresh, delicate qualities, including subtle umami and pleasant bitterness.
Higher-temperature roasting can create a clearer roasted aroma, a smoother taste, and a refreshing finish.
By carefully adjusting the heat and roasting conditions, Kenji develops a wide variety of aromas and flavors, each reflecting the unique qualities of the selected tea leaves.
Finding the Perfect Balance
Managing smoke during roasting is another essential part of Kenji's craft.
Removing too much smoke can diminish the tea's roasted aroma and depth of flavor. Too little removal, however, can result in an excessively smoky taste.
Finding the right balance requires experience, careful observation, and an understanding of how the tea develops throughout the roasting process.
Kenji continually evaluates aroma, flavor, and color, while also paying close attention to leaf selection, blending, and cooling.
Every stage reflects his dedication to creating hojicha with exceptional character and consistency.
