Ichibancha Sencha Hojicha

In search of warmth and subtlety, we’ve elevated the standard of hojicha by selecting a first-flush Yabukita sencha—rather than the more common kukicha or second-flush bancha base. This choice yields a clean, elegant taste and a uniquely soothing character—like wrapping yourself in a wool sweater with each sip.

The roast is finely balanced: enough to eliminate grassy or astringent notes, but without introducing smokiness or char. On the palate, it’s nutty and smooth, reminiscent of roasted buckwheat and toasted oats, layered with a comforting, almost latte-like creaminess—think oat milk with a soft echo of high-quality arabica, not in bitterness, but in its subtle malty complexity.

Stronger infusions reveal a gentle savory sweetness, reminiscent of porridge finished with a drop of maple syrup—refined, never cloying.

This hojicha is all about comfort, nuance, and warmth, offering a cozy yet elevated experience that stands apart from conventional kukicha- or bancha-based roasted teas.

Written by Gabriele