Hojicha - 2 oz (56 g, approx. 19 cups)

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Use 1 heaping tsp per 7-9 oz water @180'F. Steep 3 minutes. Re-infuse up to 3 times.
Food Pairing:
Thai food, seafood, brownies

Like many of the world’s great teas, Hojicha was discovered through a process of curiosity and innovation. During the 1920s, a tea master living in Kyoto Japan discovered a method for producing the tea using common materials he found around the house. Rather than steam a batch of freshly plucked leaf - the traditional method of Japanese style green tea production - the master decided he would roast it in a porcelain pot over burning charcoal. The result, as history would attest, was delicious. This roasting process results in a tea with a reddish color and light cup with a very unique flavor. What’s more, the roasting process removes much of the tea’s caffeine, making it a great tea to serve to children and those who try to steer clear of caffeine-rich drinks. Enjoy!

Country of Origin: China Region: Zhejiang Province Altitude: 1000’ ft. above sea level Grade: Uji – Made to Japanese specifications Manufacture Type: Orthodox Luxury Ingredients: Green tea A little more about how Hojicha is produced: Hojicha is produced using a 3rd flush Bancha style leaf known in the tea business as Sanbancha. The plucked leaves are steamed and dried in a style similar to that of Sencha. Next the dried leaf is roasted over a low heat - the low roasting temperature imparts a sweet taste and nice fresh aroma. (Hojicha that has been roasted at too high of a temperature will lose much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavor. Try pairing our Hojicha with Asian themed meals and notice how well it cleanses the palate - a refreshing tea that is as good hot as it is poured over ice.

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  • 5
    Toasty Delight

    Posted by DC on 22nd Apr 2013

    This tea has a rich depth of flavor. It is mellow and has a toasty, almost woody flavor. It is my go to "pick me up" tea in the afternoon.