Hojicha 50g

This hojicha is made from tea leaves grown without pesticides or fertilizers.

The leaves are harvested during the hydrangea season, when the satoyama landscape is at its greenest and the tea plants have grown full and strong. They are carefully roasted over a wood fire using firewood from the satoyama.

The result is a smooth and deeply layered hojicha, with rounded sweetness and a soft finish that lingers gently on the palate. It is a comforting tea after a meal and pairs especially well with wagashi and other Japanese sweets.

Hot Brew

Tea: 2g
Water: 250ml
Temperature: 100°C
Time: 90 seconds

Add the tea leaves to a teapot and pour in freshly boiled water. Steep for 90 seconds, then pour out completely.

For the second infusion, use freshly boiled water and steep for approximately 3 minutes.

Thermos Brew

Tea: 1.5g
Water: 300ml
Temperature: 100°C
Ready after: 10 minutes

Add the tea leaves and freshly boiled water directly to a thermos, then close the lid. After 10 minutes, the tea begins with a light and gentle flavour, gradually developing greater depth over time.

This hojicha remains smooth with very little bitterness, even when the leaves are left in the water for an extended period. It is an easy way to enjoy tea while commuting, travelling, driving, or working at home.

A thermos with a fine strainer or narrow filter opening is recommended. Alternatively, place the leaves in a tea bag or pour the tea through a strainer before drinking.

Cold Brew

Tea: 8g
Water: 1 litre
Time: From 1 hour

Add the tea leaves and cold water to a bottle and leave it in the refrigerator. After approximately 1 hour, the tea develops a gentle sweetness and a clean, refreshing flavour.

Origin
Nara, Japan 

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