Our Hojicha is rich and rounded with a sweet biscuity aroma reminiscent of roasted nuts and toast. Produced using first flush sencha that is slow roasted over low heat to preserve the amino acids and retain the umami flavours.
Hojicha was invented in the 1920’s when a tea merchant in Kyoto had surplus stock of green tea leaves that he did not want to waste. He roasted them in an effort to preserve them and resulted in a new style of green tea.
Origin: Yakushima Island, Kagoshima prefecture, Japan
Flavour profile: Biscuity | Toast | Roasted nuts
Processing highlights: Hojicha is processed like all other Japanese green teas, it is steamed, rolled and dried. However, at the drying stage Hojicha is subjected to a final roasting process. This roasting changes the leaf colour, taste, aroma and nutrient composition.
Harvest: Spring
Cultivar: Kanayamidori
Tea Master: Watanabe family
Yakushima is located in the southernmost part of Japan. It benefits from a warm geographical location and high rainfall. It produces Japan’s earliest high quality shincha. Located in the Kagoshima prefecture, 90% of the island is covered in forest and in 1993 approximately 21% of the island was declared a UNESCO world heritage site.
Elevation: 80-100m
Hojicha is rich yet light with a sweet biscuity flavour, reminiscent of toast and roasted nuts. There is a subtle hint of vanilla spice, freshly cut grass and woody aromatics.
Hojicha pairs perfectly with any type of dish due to its delicate flavour profile, particularly fish, chicken and chocolate dishes.
Try this tea with a chocolate brownie or fruit muffin. Hojicha would also be delicious with a cheese board of soft cheeses (brie or camembert) or goats cheese.
Leaf appearance: Large, long dark brown and chocolate leaves.
Aroma: Hojicha has an intense aroma of toast and roasted nuts followed by a bouquet of fresh hay and woody tail notes.
Liquor colour: Brilliant reddish-brown
