Genmai Hojicha

Genmai Hojicha Japanese Tea

This tea is a variation of Hojicha from Shizuoka. After the leaf stems are aged over a period of four years, they are then roasted and mixed with toasted rice, producing a light, smooth, toasted taste with a wonderful aroma.

Map of Japan's Tea Regions

Kakegawa, Shizuoka Region

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About Hojicha Variety

Hojicha is roasted Sencha or Bancha (coarse tea). Roasting reduces bitterness and creates a light and smooth taste with a toasted aroma. By varying the leaves used and the roasting temperature, the aroma and the taste can be adjusted to create more different varieties of Hojicha. After harvesting, the leaves are stored at room temperature for one to two years to enhance the flavor before they are made into Hojicha. 

Steeping Instructions
Water: 155-170 F                                   Tea: 3g per cup (6-8 ounces of water) Infusion: 1 minute

1.  Boil freshly drawn water and let it cool down to the appropriate temperature.

2.  Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3.  Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.