Organic Hojicha

These intensely roasty leaves and stems are considered a green tea, though you wouldn't know it from either their color or flavor. Treated at a high heat, their grassiness is transmuted into notes of roasted grain, cocoa, and even a caramel sweetness. This also breaks down much of the caffeine, making hojicha a less stimulating option which doesn't lack body, and a tea gateway for those trying to switch from coffee. It also complements strong-tasting foods while cutting through creamy ones, and is as suitable at the dinner table as at the tea table.
  • ORIGIN:  Shizuoka, Japan
  • MEANING:  Roasted tea (hoji-cha)
  • CULTIVAR:  Yabukita
  • HARVEST TIME:  Spring 2021
  • TASTE:  Roasted grain, caramel, cocoa


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 2 min
  • Quantity: 2g / 100ml
  • Water temperature: 90°C
  • 2 infusions: 2 x 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.