HOJICHA
ROASTED TEA
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, 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
Roasted, Nutty
TASTE
Woody, tobacco, floral
CULTIVAR: Blend
HARVEST: Spring, 2025
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, 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
Roasted, Nutty
TASTE
Woody, tobacco, floral
CULTIVAR: Blend
HARVEST: Spring, 2025
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
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
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
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
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
Shingū-chō, located in the Shikoku Mountain Range of Ehime Prefecture, is renowned for its fertile soil, pure water, and clean mountain air, ideal conditions for producing aromatic, high-quality tea. The area has a long tradition of wild tea (yamacha), hand-picking, and sun-drying. Its cultural landscape includes ancient post stations, pilgrimage routes, and heritage sites such as the Kumano Jūnsha shrine, adding depth to the region’s tea story.
In 1954, founder Kugorō Waki introduced the “Yabukita” cultivar from Shizuoka to Shingū and successfully propagated it through cuttings, a pioneering achievement for the region. This innovation played a key role in transforming Shingū into a recognized tea-producing area. By 1959, Waki Seichajō had built an integrated facility for cultivation, processing, and sales, becoming one of the first in the region to operate a complete in-house production system. Since 1983, the company has practiced pesticide-free cultivation, using natural predators to protect the tea plants. This approach is maintained on their own fields to ensure both product safety and preservation of traditional methods.
Recognition and Awards
2006 – Honor Award at the 55th National Agricultural Contest, recognizing leadership in agricultural innovation and community contribution. International Gold Medal – Awarded at the 2nd International Famous Tea Competition in Hangzhou, Zhejiang Province, China.
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.
ORGANOLEPTIC
The dry leaf of Hojicha is composed of roasted tea leaves and stems in shades of warm brown and copper, reflecting its gentle fire-roasted process. The aroma is rich and soothing, with notes of caramel, toasted nuts, and light wood smoke — warm, sweet, and comforting. When placed in a preheated teapot, the fragrance becomes deeper and rounder. Soft tones of roasted barley, cocoa, and baked grain unfold, filling the air with a calm, toasty warmth characteristic of Japanese hearth teas.
The infusion is clear and amber-colored with golden reflections. Its aroma blends roasted sweetness with delicate hints of wood and grain, creating a smooth, inviting profile. In taste, Hojicha is mellow and balanced, carrying gentle sweetness and a subtle nutty flavor with almost no bitterness. The texture is soft and light, with roasted notes of chestnut, coffee bean, and malted grain that bring depth and warmth. The aftertaste is clean and slightly sweet, leaving a smooth, cozy finish. Hojicha embodies the essence of comfort — calm, aromatic, and harmonious, offering a soothing experience that perfectly complements a quiet evening or a refined meal.
GASTRONOMY
Hojicha is a warm, toasty tea that pairs beautifully with both savory and sweet dishes, making it a versatile choice in gastronomy. Its roasted character, low bitterness, and smooth sweetness allow it to harmonize effortlessly with a wide range of flavors. It complements grilled meats, roasted vegetables, and miso-based dishes, where its gentle smokiness enhances umami depth without overpowering the food. Hojicha also pairs elegantly with sushi, tempura, and rice dishes, cleansing the palate and balancing oily or rich textures. In the dessert category, Hojicha works exceptionally well with caramel pastries, chocolate, chestnut desserts, and ice cream, where its roasted aroma and natural sweetness create a refined contrast. It can be served warm for comfort or chilled for a modern twist in tea-based cocktails or dessert pairings. Hojicha’s calm, nutty profile makes it an ideal tea to bridge traditional Japanese cuisine and contemporary culinary creativity.
Shingū-chō, located in the Shikoku Mountain Range of Ehime Prefecture, is renowned for its fertile soil, pure water, and clean mountain air, ideal conditions for producing aromatic, high-quality tea. The area has a long tradition of wild tea (yamacha), hand-picking, and sun-drying. Its cultural landscape includes ancient post stations, pilgrimage routes, and heritage sites such as the Kumano Jūnsha shrine, adding depth to the region’s tea story.
In 1954, founder Kugorō Waki introduced the “Yabukita” cultivar from Shizuoka to Shingū and successfully propagated it through cuttings, a pioneering achievement for the region. This innovation played a key role in transforming Shingū into a recognized tea-producing area. By 1959, Waki Seichajō had built an integrated facility for cultivation, processing, and sales, becoming one of the first in the region to operate a complete in-house production system. Since 1983, the company has practiced pesticide-free cultivation, using natural predators to protect the tea plants. This approach is maintained on their own fields to ensure both product safety and preservation of traditional methods.
Recognition and Awards
2006 – Honor Award at the 55th National Agricultural Contest, recognizing leadership in agricultural innovation and community contribution. International Gold Medal – Awarded at the 2nd International Famous Tea Competition in Hangzhou, Zhejiang Province, China.
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.
ORGANOLEPTIC
The dry leaf of Hojicha is composed of roasted tea leaves and stems in shades of warm brown and copper, reflecting its gentle fire-roasted process. The aroma is rich and soothing, with notes of caramel, toasted nuts, and light wood smoke — warm, sweet, and comforting. When placed in a preheated teapot, the fragrance becomes deeper and rounder. Soft tones of roasted barley, cocoa, and baked grain unfold, filling the air with a calm, toasty warmth characteristic of Japanese hearth teas.
The infusion is clear and amber-colored with golden reflections. Its aroma blends roasted sweetness with delicate hints of wood and grain, creating a smooth, inviting profile. In taste, Hojicha is mellow and balanced, carrying gentle sweetness and a subtle nutty flavor with almost no bitterness. The texture is soft and light, with roasted notes of chestnut, coffee bean, and malted grain that bring depth and warmth. The aftertaste is clean and slightly sweet, leaving a smooth, cozy finish. Hojicha embodies the essence of comfort — calm, aromatic, and harmonious, offering a soothing experience that perfectly complements a quiet evening or a refined meal.
GASTRONOMY
Hojicha is a warm, toasty tea that pairs beautifully with both savory and sweet dishes, making it a versatile choice in gastronomy. Its roasted character, low bitterness, and smooth sweetness allow it to harmonize effortlessly with a wide range of flavors. It complements grilled meats, roasted vegetables, and miso-based dishes, where its gentle smokiness enhances umami depth without overpowering the food. Hojicha also pairs elegantly with sushi, tempura, and rice dishes, cleansing the palate and balancing oily or rich textures. In the dessert category, Hojicha works exceptionally well with caramel pastries, chocolate, chestnut desserts, and ice cream, where its roasted aroma and natural sweetness create a refined contrast. It can be served warm for comfort or chilled for a modern twist in tea-based cocktails or dessert pairings. Hojicha’s calm, nutty profile makes it an ideal tea to bridge traditional Japanese cuisine and contemporary culinary creativity.
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