Roasted over charcoal in porcelain pots. If you are not partial to vegetal taste which most green teas have, this roasty, flavorful tea is for you.
Rare, kuki-hojicha (kukicha) variety, made exclusively from green tea's delicate stems, prized for their high umami content and high notes of nutty sweetness.
Very low in caffeine. Good choice even as a soothing nightcap. You can also use it to make hojicha latte (how-to below).
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JAS Certified OrganicGrown, harvested and processed by traditional farmers in lush-green highlands of Kyushu island, southern Japan. |
How to Brew Hojicha
- Add one teaspoon of tea leaves per cup.
- Add near-boiling water to the teapot.
- Brew for 1-2 minutes and serve.
You can add hot water again to the teapot for a second, or even a third brewing.
How to Make Hojicha Latte
- Hojicha: One rounded tablespoon
- Milk (or soy milk): Two cups.
- Brown sugar or honey to taste.
- Heat milk to a simmer in a pot.
- Add the hojicha.
- Brew for 2-3 minutes on low heat.
- Strain and serve.
Hojicha’s roasty, nutty flavor comes off best when unsweetened. Try your hojicha latte without sweetening to appreciate its distinctive character.
