Organic Hojicha


Originating around 1920, Hōjicha leaves are a deep brown colour, and often have a flakey appearance. It brews dark brown, and can have a smoky character. The aroma of dark-roasted Hōjicha can be remarkably similar to the aroma of coffee, although it does have a  milder flavour.

Origin: Japan, Kagoshima Prefecture 

Aroma: Toast, nut, wood.

Tasting Notes: Naturally lower in caffeine, but more robust in flavour than most other greens. Distinct notes of both nut and toast.

Brewing times:   Steep for 2 - 3 minutes at 85°C.

50 grams will make approx. 25 - 30 cups

100 grams will make approx. 50 - 60 Cups

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