Hojicha

This green tea is distinctive from other Japanese green teas because it is typically roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. First introduced in Kyoto, in the 1920s, it’s still quite popular.

Our Hojicha comes from the Shizuoka prefecture and is digestive and low in caffeine. Its amber liquor is soft and naturally sweet. It evokes fresh baked bread, hazelnut, chestnut and jam. The roasty flavors are compared by some to coffee, securing it a place at the breakfast table as well as the sushi bar and thanks to its mildness, Hojicha is also popular to serve during an evening meal or before going to sleep.