Harvest time: first harvest in 2025

Origin: Shizuoka, Japan

Hojicha is a Japanese green tea that originated in Kyoto in 1920. Like most teas, Hojicha was created by accident. As green tea loses quality as it ages, a Japanese merchant created a new flavor by roasting a bancha that he couldn’t sell.

The name “hojicha” itself means “roasted tea”. The roasting process removes the bitterness and gives the hojichi its distinctive earthy aroma, reddish-brown color, and unique roasted flavor. It also excretes almost all of the theine from tea, and hojicha is the perfect alternative to coffee in the late afternoon or evening.

Hojicha is most often made from bancha leaves, i.e. worse, the last seasonal harvest, but it can also be made from kukicha or even quality sencha leaves like Organic Hojicha from our offer.

Like roasted green tea, the color of the liquid is reddish brown and has a soothing earthy aroma. It delights tea and coffee lovers with its bold taste, which is characterized by the smokiness of the rough leaves as well as the sweetness of the stems and a slight caramel flavor.

The lower levels of astringency in hojicha are due to the loss of catechins in the tea during the high-temperature roasting process as well as the reduced amount of caffeine.

Due to its mildness, tea is popular in Japan, so it is desirable for children and the elderly. It is recommended after heavy meals. Also, the pleasant smell and aroma have a relaxing effect and reduce everyday stress.

Preparation

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

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.