Hojicha

Given the ancient culinary history of Japan, Hojicha is a modern discovery. As Japan started to mechanize its tea-plucking technology to keep up with demand, the plucking machines created leftover ‘debris’ or Bancha amongst the tea plants. In the 1920s, an enterprising Kyoto tea merchant gathered this ‘debris’, which includes leaves and stems and made it more palatable by roasting it over a charcoal fire. This enterprising approach created a market in Japan and beyond for charcoal roasted tea because of its deep smoky enticing aroma.

Our Hojicha is made from organically grown Bancha and roasted on a small 8th generation family farm in Kyoto. Bancha is considered a lower grade of tea because it includes the more mature tea leaves and stems. However, these leaves are firmer and not so heat sensitive so they stand up well to roasting after steaming and drying. For roasting the tea leaves evenly a charcoal or sand roasting technique is used for the final step. By bringing the tea to a high temperature almost all of the tea’s caffeine is extracted from the leaves. This makes Hojicha a wonderful drink throughout the day and especially suitable for the evening. Due to its roasted flavor it is enjoyable by those who wish to switch from coffee to tea. It brews up light and smooth, with a sweet and subtle nutty taste. This woodsy tea offers a delicious warming experience that soothes the soul.