HOJICHA
ROASTED TEA
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, Japan
Hojicha is a roasted Japanese green tea from Japan, distinguished by its warm, toasty aroma and brown-colored leaves. It is produced by roasting green tea, typically Bancha, Sencha, or Kukicha, which transforms the profile by reducing bitterness and caffeine. The result is a smooth, soft tea with pronounced roasted, nutty, and slightly sweet notes, valued for its comforting and approachable character. MORE
AROMA
Roasted, Nutty
TASTE
Woody, tobacco, floral
CULTIVAR: Master's Blend
HARVEST: Spring, 2025
GREEN TEA
★ ORGANIC FARMING
Shikoku‑Chūō City, Ehime, Japan
Hojicha is a roasted Japanese green tea from Japan, distinguished by its warm, toasty aroma and brown-colored leaves. It is produced by roasting green tea, typically Bancha, Sencha, or Kukicha, which transforms the profile by reducing bitterness and caffeine. The result is a smooth, soft tea with pronounced roasted, nutty, and slightly sweet notes, valued for its comforting and approachable character. MORE
AROMA
Roasted, Nutty
TASTE
Woody, tobacco, floral
CULTIVAR: Master's 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
ABOUT
Hojicha is a roasted Japanese green tea produced in Japan, defined by a final roasting stage that distinguishes it from other green teas. The base material is typically Bancha, Sencha, or Kukicha, which is roasted at high temperature to transform the chemical composition of the leaves. This process reduces bitterness and caffeine content while developing characteristic roasted, nutty, and slightly sweet aromas.
The production of Hojicha follows standard green tea processing up to the drying stage, after which the tea is subjected to controlled roasting. This step requires precise temperature management to achieve the desired balance between roasted depth and retained clarity. Depending on the base material and roasting intensity, the final profile can vary from light and smooth to more pronounced and deeply toasted expressions.
Hojicha occupies a unique position within Japanese tea culture due to its accessibility and distinctive character. It is commonly consumed throughout the day, including in the evening, due to its lower caffeine content. The tea is valued for its smooth, мягкий texture and comforting profile, offering a clear contrast to the fresh vegetal character typical of non-roasted green teas.
TERROIR
This Hojicha is produced in Ehime Prefecture on the island of Shikoku in Japan. The region is characterized by a mild climate influenced by both mountainous terrain and proximity to the Seto Inland Sea, creating stable conditions for tea cultivation. Warm temperatures, moderate rainfall, and consistent air circulation support steady plant development and balanced leaf growth.
The tea gardens are typically located on gently sloping terrain with well-drained soils, often derived from granite-based formations. These soils provide a balanced mineral composition that supports controlled plant growth without excessive vigor. As a result, the tea material develops a clean and stable structure, which is important for achieving clarity even after roasting. Microclimate conditions, including morning humidity, diffused sunlight, and fresh mountain air, play an important role in shaping the composition of the leaves. These factors support the preservation of amino acids while allowing gradual development of polyphenols. In Hojicha, the terroir is expressed through the quality and balance of the base tea, which provides the foundation for the roasting process.
Another important aspect is the interaction between environment and processing. Producers carefully select suitable raw material and adjust roasting parameters to align with the characteristics of the leaves grown in this region. This coordination ensures that the final tea expresses both the natural qualities of Ehime terroir and the depth and warmth created through roasting.
ORGANOLEPTICS
The dry leaf consists of brown to dark roasted leaves and stems, with a matte surface and a slightly brittle structure. The aroma of the dry tea is warm and expressive, with notes of roasted nuts, toasted grain, caramel, and light woody nuances. In a preheated teapot, the tea opens quickly from the first infusion, releasing a deep and comforting aromatic profile, where roasted and nutty tones are dominant, supported by a мягкий sweet undertone. As the infusion develops, the aroma becomes more rounded and integrated, combining toasted warmth with subtle hints of cocoa and древесный depth.
The aroma of the liquor is rich and warm, with pronounced roasted, nutty, and slightly сладковатый notes. The taste is smooth and мягкий, with a light to medium body and a clean, rounded texture. Roasted and grain-like flavors form the core of the profile, complemented by gentle sweetness and almost no astringency. The absence of sharpness creates a calm and easy drinking experience, with a balanced and stable structure. The aftertaste is soft and moderately persistent, with a lingering warmth and a subtle sweet note. In the empty cup after drinking, a delicate roasted and slightly caramelized aroma remains, leaving a comforting and composed final impression.
GASTRONOMY
Hojicha offers strong gastronomic versatility due to its warm roasted profile, low bitterness, and naturally smooth texture. The roasting process introduces nutty, grain-like, and lightly caramelized notes, allowing the tea to integrate easily into both savory and sweet contexts. It can be used not only as a pairing tea but also as an ingredient in desserts, sauces, and infusions, where its roasted character adds depth without heaviness.
In pairing, it works especially well with grilled and roasted dishes such as poultry, vegetables, and light meats, where its toasted notes complement caramelized flavors. It also pairs naturally with mushrooms, grains, and soy-based dishes, enhancing their umami and warmth. In the dessert category, Hojicha is highly adaptable, working well with chocolate, caramel, nuts, and dairy-based desserts, where its profile creates a balanced and refined contrast.
This tea performs particularly well when brewed at higher temperatures, fully expressing its roasted depth, but it is also effective as a cold infusion. When served chilled or over ice, the profile becomes softer and more rounded, with sweetness more pronounced and bitterness almost absent. This makes Hojicha suitable for modern gastronomy, beverage programs, and dessert pairings, offering both comfort and versatility.
Hojicha is a roasted Japanese green tea produced in Japan, defined by a final roasting stage that distinguishes it from other green teas. The base material is typically Bancha, Sencha, or Kukicha, which is roasted at high temperature to transform the chemical composition of the leaves. This process reduces bitterness and caffeine content while developing characteristic roasted, nutty, and slightly sweet aromas.
The production of Hojicha follows standard green tea processing up to the drying stage, after which the tea is subjected to controlled roasting. This step requires precise temperature management to achieve the desired balance between roasted depth and retained clarity. Depending on the base material and roasting intensity, the final profile can vary from light and smooth to more pronounced and deeply toasted expressions.
Hojicha occupies a unique position within Japanese tea culture due to its accessibility and distinctive character. It is commonly consumed throughout the day, including in the evening, due to its lower caffeine content. The tea is valued for its smooth, мягкий texture and comforting profile, offering a clear contrast to the fresh vegetal character typical of non-roasted green teas.
TERROIR
This Hojicha is produced in Ehime Prefecture on the island of Shikoku in Japan. The region is characterized by a mild climate influenced by both mountainous terrain and proximity to the Seto Inland Sea, creating stable conditions for tea cultivation. Warm temperatures, moderate rainfall, and consistent air circulation support steady plant development and balanced leaf growth.
The tea gardens are typically located on gently sloping terrain with well-drained soils, often derived from granite-based formations. These soils provide a balanced mineral composition that supports controlled plant growth without excessive vigor. As a result, the tea material develops a clean and stable structure, which is important for achieving clarity even after roasting. Microclimate conditions, including morning humidity, diffused sunlight, and fresh mountain air, play an important role in shaping the composition of the leaves. These factors support the preservation of amino acids while allowing gradual development of polyphenols. In Hojicha, the terroir is expressed through the quality and balance of the base tea, which provides the foundation for the roasting process.
Another important aspect is the interaction between environment and processing. Producers carefully select suitable raw material and adjust roasting parameters to align with the characteristics of the leaves grown in this region. This coordination ensures that the final tea expresses both the natural qualities of Ehime terroir and the depth and warmth created through roasting.
ORGANOLEPTICS
The dry leaf consists of brown to dark roasted leaves and stems, with a matte surface and a slightly brittle structure. The aroma of the dry tea is warm and expressive, with notes of roasted nuts, toasted grain, caramel, and light woody nuances. In a preheated teapot, the tea opens quickly from the first infusion, releasing a deep and comforting aromatic profile, where roasted and nutty tones are dominant, supported by a мягкий sweet undertone. As the infusion develops, the aroma becomes more rounded and integrated, combining toasted warmth with subtle hints of cocoa and древесный depth.
The aroma of the liquor is rich and warm, with pronounced roasted, nutty, and slightly сладковатый notes. The taste is smooth and мягкий, with a light to medium body and a clean, rounded texture. Roasted and grain-like flavors form the core of the profile, complemented by gentle sweetness and almost no astringency. The absence of sharpness creates a calm and easy drinking experience, with a balanced and stable structure. The aftertaste is soft and moderately persistent, with a lingering warmth and a subtle sweet note. In the empty cup after drinking, a delicate roasted and slightly caramelized aroma remains, leaving a comforting and composed final impression.
GASTRONOMY
Hojicha offers strong gastronomic versatility due to its warm roasted profile, low bitterness, and naturally smooth texture. The roasting process introduces nutty, grain-like, and lightly caramelized notes, allowing the tea to integrate easily into both savory and sweet contexts. It can be used not only as a pairing tea but also as an ingredient in desserts, sauces, and infusions, where its roasted character adds depth without heaviness.
In pairing, it works especially well with grilled and roasted dishes such as poultry, vegetables, and light meats, where its toasted notes complement caramelized flavors. It also pairs naturally with mushrooms, grains, and soy-based dishes, enhancing their umami and warmth. In the dessert category, Hojicha is highly adaptable, working well with chocolate, caramel, nuts, and dairy-based desserts, where its profile creates a balanced and refined contrast.
This tea performs particularly well when brewed at higher temperatures, fully expressing its roasted depth, but it is also effective as a cold infusion. When served chilled or over ice, the profile becomes softer and more rounded, with sweetness more pronounced and bitterness almost absent. This makes Hojicha suitable for modern gastronomy, beverage programs, and dessert pairings, offering both comfort and versatility.
JAPANESE TEA
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