top of page
Organic Hojicha
Hojicha is roasted Sencha or Bancha. Roasting reduces bitterness and creates a light, smooth taste and a toasted aroma. As roasting also reduces the caffeine content, Hojicha is often drunk at night in Japan. Our certified Organic Hojicha comes from Shizuoka.
Tenryu, Shizuoka Region
Our teas are available for purchase exclusively to wholesale clients.
If you are a retail consumer, please contact us and we will be happy to provide you with a list of where you can purchase our teas.
​
Wholesale clients, please log in/sign up to place an order.
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: 195 F Tea: 3g per cup (6-8 ounces of water) Infusion: 45 seconds
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.
bottom of page