Hojicha

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A young monk asked the wise tea master Lao Cha:

— Sensei, I want a green tea that is so roasted that it tastes more like Chinese hongcha – what Westerners call "black tea". Is it even possible to find something like this? 
— Of course, young novice. Haven't you heard of Hojicha tea with low caffeine content, made of roasted kukicha? It's one of the most popular teas in Japan!

 

Hojicha is a Japanese green tea that is roasted instead of being steamed like Sencha.

The long charcoal roast imparts a sweet, nutty, caramel-like taste, and very smooth mouthfeel. For those who aren't a fan of the more vegetal, astringent notes of green tea, Hojicha green tea could be the ideal option.

Our Hojicha tea is made by roasting kukicha (tea twigs) instead of tea leaves, which results in a tea with low caffeine content. The particularly low Hojicha caffeine content makes this Japanese tea the perfect choice for an after-dinner tea and is especially popular with kids.

For Hojicha it is recommended to use a kyusu (Japanese teapot). The tea is forgiving of high temperatures, and longer brew times only help to bring out this tea's positive notes. The easy brewing method makes this tea a natural everyday choice for both experienced tea drinkers and novices.

 

Brewing guidelines:

     200℉ / 95℃

0.5g per 1oz/30ml    1min 

 0.25g per 1oz/30ml    1-2min + 15sec for each subsequent infusion 

 

How to brew Japanese Green Teas:


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