This Hojicha comes from Shizuoka and is made from a carefully balanced blend of Yabukita and Zairai. Yabukita gives the tea a clear, balanced structure, while Zairai plants, with their natural diversity, provide depth and a subtle, authentic character. After steaming, the leaves are gently roasted in a drum. At around 200°C, the green, fresh notes of the Sencha transform into a warm, rounded flavor profile.
When brewed, this organic Hojicha yields an amber-colored cup with low astringency and a pleasantly mild character. The roasting process removes the tea’s grassy sharpness and opens it up to soft nuances of roasted nuts, dark cocoa, and a hint of delicate smokiness. The result is a tea of quiet warmth—easily digestible, full-bodied, and yet unobtrusive.
Character and Origin
Organic Hojicha combines Japanese everyday tea culture with artisanal care. It is based on steamed Sencha from certified organic cultivation, roasted into a tea that is particularly appreciated in the afternoon and evening. Thanks to its gentle nature, it is suitable on its own as well as a base for a Hojicha latte or for delicate tea infusions.
Its flavor profile is clear and warm: low astringency, subtle roasted notes, a mild sweetness, and a calm, almost nutty depth. A tea for moments when freshness and alertness are not the focus, but rather warmth, calm, and a gentle end to the day.
Brewing Recommendation
For a well-balanced cup, we recommend 3 g of tea to 200 ml of water at a temperature of 90°C. The first infusion should steep for about 180 seconds. A second and third infusion work well with a steeping time of about 30 seconds each. With each infusion, the Hojicha reveals a new facet: initially round and toasty, then lighter, clearer, and gently mineral.
Contents: 50 g loose tea Origin: Shizuoka, Japan Certification body: DE-ÖKO-003
