HANAKA HOJICHA
FLOWER FRAGRANCE ROASTED TEA
GREEN TEA
★ ORGANIC FARMING
Miyazaki, Kyushu, Japan
Hojicha is a roasted Japanese green tea known for its warm, nutty aroma and gentle, comforting character. Its smooth taste and low caffeine content make it a favorite choice in both traditional tea culture and modern gastronomy. MORE
AROMA
Wood, cacao
TASTE
Nutty, cacao
HARVEST: 2024
GREEN TEA
★ ORGANIC FARMING
Miyazaki, Kyushu, Japan
Hojicha is a roasted Japanese green tea known for its warm, nutty aroma and gentle, comforting character. Its smooth taste and low caffeine content make it a favorite choice in both traditional tea culture and modern gastronomy. MORE
AROMA
Wood, cacao
TASTE
Nutty, cacao
HARVEST: 2024
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ORIGIN
Miyazaki Prefecture, located on Japan’s southern island of Kyushu, is one of the country’s leading tea-producing regions, known for its pristine natural environment and innovative approach to traditional tea cultivation. Surrounded by mountains and nourished by clear rivers, Miyazaki offers an ideal climate for tea — mild, humid, and often covered in morning mist, which helps preserve leaf tenderness and enhance umami. Tea production in Miyazaki dates back several centuries, with early influences from both Chinese and Kyoto tea traditions. Today, the region is renowned for both organic and artisanal production, combining modern precision with deep respect for craftsmanship. Farmers often grow tea in small family-run gardens using sustainable methods and rich volcanic soil, resulting in teas of great clarity and natural sweetness.
This tea comes from the renowned producer Miyazaki Sabou, a symbol of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are carefully divided by cultivar, each grown for a specific tea type — from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before it became a trend. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ABOUT
Hojicha is a traditional Japanese green tea that stands apart for its distinctive roasting process, which transforms the fresh green aroma of tea leaves into warm, nutty, and caramel-like notes. Loved across Japan for its gentle character and low caffeine content, it is a tea that brings calm and balance. Unlike most Japanese teas that are steamed to preserve their vibrant green color and grassy freshness, Hojicha is gently roasted at high temperature, often from late-harvest bancha, kukicha, or sencha leaves. This unique transformation gives the tea its brown hue and soothing fragrance reminiscent of roasted nuts, cocoa, and autumn woods. The roasting process reduces bitterness and caffeine, making it a perfect evening tea and a favorite among those seeking relaxation.
Hanaka Hōjicha is a refined expression of Japan’s roasting tradition, crafted with care and intention by Miyazaki Sabō, a small family-run tea producer nestled in the mountains of Miyazaki Prefecture. Unlike standard hōjicha, which is often made from lower-grade bancha or kukicha, Hanaka Hōjicha is composed of high-quality first flush leaves and stems, roasted slowly to preserve their intrinsic sweetness and complexity. The name “Hanaka” can be interpreted as “floral fire”, a poetic reference to the delicate floral tones that rise gently through the warmth of the roast. This tea embodies both simplicity and sophistication, a harmony of fire and leaf, where the transformative power of roasting brings out unexpected depth without sacrificing elegance. Its low caffeine content and soothing character make it a favorite for evening sipping and meditative brewing, offering a moment of quiet refinement in every cup.
ORGANOLEPTIC
Hanaka Hōjicha presents a visual harmony of slender, twisted leaves and stems in hues ranging from deep mahogany to toasted amber. The dry leaf emits a warm and comforting aroma of cedar wood, cocoa husk, and faint vanilla, underscored by a soft floral lift reminiscent of magnolia or dried peony. The liquor takes on a translucent bronze-gold tone upon infusion, clear and radiant. The nose reveals deeper notes of warm roasted grain, sandalwood, and caramelized chestnut. The tea is smooth and mellow on the palate, with an enveloping mouthfeel and no astringency. The initial sip is gently sweet, unfolding into layers of roasted almond, toasted buckwheat, and soft cocoa. A delicate floral accent lingers at the edges, providing a whisper of the leaf’s origin beneath the roast. The finish is clean, nutty, and lightly mineral, with a dry-sweet aftertaste that invites reflection. The empty cup carries a soft perfume of roasted fig, marzipan, and faint wildflower honey. Elegant and composed, Hanaka Hōjicha is an ideal tea for quiet evenings or contemplative brewing sessions. It showcases the artistry of Japanese roasting and the clarity of organic mountain cultivation, a rare combination of warmth and purity in each infusion.
Miyazaki Prefecture, located on Japan’s southern island of Kyushu, is one of the country’s leading tea-producing regions, known for its pristine natural environment and innovative approach to traditional tea cultivation. Surrounded by mountains and nourished by clear rivers, Miyazaki offers an ideal climate for tea — mild, humid, and often covered in morning mist, which helps preserve leaf tenderness and enhance umami. Tea production in Miyazaki dates back several centuries, with early influences from both Chinese and Kyoto tea traditions. Today, the region is renowned for both organic and artisanal production, combining modern precision with deep respect for craftsmanship. Farmers often grow tea in small family-run gardens using sustainable methods and rich volcanic soil, resulting in teas of great clarity and natural sweetness.
This tea comes from the renowned producer Miyazaki Sabou, a symbol of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are carefully divided by cultivar, each grown for a specific tea type — from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before it became a trend. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ABOUT
Hojicha is a traditional Japanese green tea that stands apart for its distinctive roasting process, which transforms the fresh green aroma of tea leaves into warm, nutty, and caramel-like notes. Loved across Japan for its gentle character and low caffeine content, it is a tea that brings calm and balance. Unlike most Japanese teas that are steamed to preserve their vibrant green color and grassy freshness, Hojicha is gently roasted at high temperature, often from late-harvest bancha, kukicha, or sencha leaves. This unique transformation gives the tea its brown hue and soothing fragrance reminiscent of roasted nuts, cocoa, and autumn woods. The roasting process reduces bitterness and caffeine, making it a perfect evening tea and a favorite among those seeking relaxation.
Hanaka Hōjicha is a refined expression of Japan’s roasting tradition, crafted with care and intention by Miyazaki Sabō, a small family-run tea producer nestled in the mountains of Miyazaki Prefecture. Unlike standard hōjicha, which is often made from lower-grade bancha or kukicha, Hanaka Hōjicha is composed of high-quality first flush leaves and stems, roasted slowly to preserve their intrinsic sweetness and complexity. The name “Hanaka” can be interpreted as “floral fire”, a poetic reference to the delicate floral tones that rise gently through the warmth of the roast. This tea embodies both simplicity and sophistication, a harmony of fire and leaf, where the transformative power of roasting brings out unexpected depth without sacrificing elegance. Its low caffeine content and soothing character make it a favorite for evening sipping and meditative brewing, offering a moment of quiet refinement in every cup.
ORGANOLEPTIC
Hanaka Hōjicha presents a visual harmony of slender, twisted leaves and stems in hues ranging from deep mahogany to toasted amber. The dry leaf emits a warm and comforting aroma of cedar wood, cocoa husk, and faint vanilla, underscored by a soft floral lift reminiscent of magnolia or dried peony. The liquor takes on a translucent bronze-gold tone upon infusion, clear and radiant. The nose reveals deeper notes of warm roasted grain, sandalwood, and caramelized chestnut. The tea is smooth and mellow on the palate, with an enveloping mouthfeel and no astringency. The initial sip is gently sweet, unfolding into layers of roasted almond, toasted buckwheat, and soft cocoa. A delicate floral accent lingers at the edges, providing a whisper of the leaf’s origin beneath the roast. The finish is clean, nutty, and lightly mineral, with a dry-sweet aftertaste that invites reflection. The empty cup carries a soft perfume of roasted fig, marzipan, and faint wildflower honey. Elegant and composed, Hanaka Hōjicha is an ideal tea for quiet evenings or contemplative brewing sessions. It showcases the artistry of Japanese roasting and the clarity of organic mountain cultivation, a rare combination of warmth and purity in each infusion.
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION