Hojicha tea is a widely popular Japanese classic. It's made by roasting green tea leaves, stems and twigs at a high temperature (180°C ~ 200°C) for a few minutes.
While standard Hojicha is usually made by heavily roasting lower grade leaves picked during 2nd, 3rd or late summer harvests, our Premium Kuki Hojicha is made by lightly roasting stems of high-grade Gyokuro, using material from the first spring harvest of the year.
The light roast of these Gyokuro stems preserves the delicate and nutty notes of the tea, brewing a flavourful and smooth liquor with a warm and comforting character.
The smellof the tea is very prominent and inviting, with upfront roastednotes giving way to cereal andnutty aromas.
The taste of the tea is smooth and rounded, without the excessive dryness that we often find in lower grade Hojicha.
This Hojicha is in whole-leaf form. If you wish to try Hojicha powder, please click here.
Flavour profile: Well rounded flavour with roasted fragrance, light cereal notes and a clean nutty aftertaste.
Repeat 2-3 times. Adjust brewing parameters according to taste.
Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.
Cold Brew Hojicha:
Place 3-4g of leaves into a large Kyusu or glass bottle.
Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
Place teapot or glass bottle in the refrigerator for 4-6 hours.
Gently shake the brewing vessel before pouring the tea into the cup/glass.
Flash Chilled Hojicha:
Place 3-4g of leaves into a Kyusu (teapot)
Pour 200ml of95°C water
Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).