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Hojicha is roasted Sencha or Bancha. Roasting reduces bitterness and creates a light, smooth taste, and a toasted aroma. Unlike most Hojicha, which is made with coarse leaves or stems, Bo Hojicha is made using stems that were sorted from the youngest leaves plucked during the first flush harvest. To preserve the rich flavor of the first flush tea, stems are roasted ever so lightly. Bo Hojicha is from the Kakegawa region of Shizuoka prefecture.
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About Sencha Variety
Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness.
Water: 195 F - boiling 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.
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