Organic Loose Leaf Hojicha

Hojicha (or houjicha, hōjicha) is a Japanese tea made from later harvest tea leaves that are roasted as a final processing step. All teas are exposed to some heat (whether it be steam or roast) to "kill green" or halt oxidation and reduce moisture in the leaves. Hojicha differs in that it is exposed to a secondary roast, which brings out different flavor characteristics (understandably warm and toasted notes!). Roasting the tea also reduces the caffeine content and astringency, which makes hojicha a very approachable and gentle tea to drink all day.

Location: Kyoto

Harvest season: early spring.

Cultivar: seasonal mix, predominately Yabukita.

Process: first flush kukicha is harvested and steamed to halt oxidation. The leaves are then dried and rolled, similar to sencha, and are introduced to a final strong and direct roast. When you take a sip, our producer says you will feel a better aroma and umami than other common hojicha teas.