Harvest time: spring 2023

Origin: Shizuoka, Japan

This particular hojicha comes from Shizuoka and is aged for over three years before being gently roasted. During ripening, the leaves naturally soften, develop sweetness and lose their bitterness, so after roasting they give an extremely smooth, aromatic and elegant cup of tea. Long-term aging takes place under controlled conditions, allowing the leaves to develop exceptional balance, depth, and harmony — qualities that cannot be achieved in fresh hojichi.

Slow, careful frying reveals layered notes of toasted grains, nutty tones, and delicate woody hues. The texture is silky, with very low astringency, and the taste is long-lasting and refined. Compared to the classic hojicha, this aged variant offers significantly greater aromatic complexity, a softer character, and a more elegant finish.

Hojicha is a Japanese green tea created in Kyoto in 1920, when a merchant tried to take advantage of bancha stocks that had lost their freshness. By roasting, it created a whole new flavor profile — an earthy aroma, a reddish-brown color, and a characteristic roasted, slightly caramel tone. Roasting removes most of the caffeine and catechins, so hojicha is extremely mild, easy to digest and a favorite among children, the elderly and anyone who wants a warm cup of tea without a stimulating effect.

This aged variant is especially appreciated for its depth, roundness and soothing character — it combines tradition, time and gentle roasting into a tea that soothes, relaxes and brings a feeling of warmth. It is intended for lovers of finer, refined teas and professionals who value patience, craftsmanship and aromatic complexity.

Preparation

• 3-4 g of tea
• 200 ml of water
• Temp. 90°C
• 3 pour-overs: 1 min, 1.5 min, 2 min

Cold brew:

Quantity: 8 g of tea per 1000 ml of water

Preparation: Put the tea leaves in water at room temperature and let them stand for 15 minutes and then put them in the refrigerator for 7-8 hours. Strain the drink and drink within 24 hours.

Cold brew

• Quantity: 8 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let them sit for 15 minutes, and then refrigerate them for 7-8 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.