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Japanese roasted tea made from leaves and stems, Yabukita cultivar.

Hōjicha is a roasted green tea and, not unlike genmaicha, something that was traditionally considered a “seasonal” brew. The roasting process caramelizes the aromatic compounds in the tea and reduces their volatility, helping to preserve fragrance. Hōjicha is usually made from both leaves and stems of the tea plant (although sometimes only stems), which makes it non-bitter and low in caffeine.

In terms of quality, this specific Hōjicha stands rather high amongst others. It’s made from late spring harvest (early June), which is considered better than summer or fall harvests. Its roasting is neither light nor heavy, giving it a rich and nutty taste with sweet caramelized aromas and medium body. It easily brews a comforting cup that’s pleasing to drink at any time of day.