How we recommend drinking the dark roast hojicha
3g to 5g of hojicha ⋅ 90°C ⋅ 200-300ml of hot almost boiling water
Unlike typical green tea, Hojicha stands out with its warm brown colour, a result of roasting the tea leaves to bring out their distinct nutty aroma and flavour. It can be made from Sencha, Bancha, or Kukicha, though it’s most commonly crafted using Bancha or Kukicha leaves.
These varieties are denser and sturdier, making them less sensitive to heat and ideal for roasting after the usual steaming and drying process. To achieve an even roast, traditional methods such as charcoal or sand roasting are often used. The high roasting temperature also removes most of the tea’s caffeine, giving Hojicha its smooth, mellow character.
The dark roast hojicha tea
| Taste | Roasted with very subtle sweet hints of vanilla |
|---|---|
| Body | Medium |
| Texture | Soft |
| Length | Middle |
| Harvest | Autumn |
| Tea Cultivar | Bancha or Kukicha |
| Origin | Wazuka |
| Cultivation | Unshaded |
| Processing | Steaming, drying and roasting |
Why dark roast hojicha?
Our dark roast hojicha is roaste and nutty in flavour with very subtle sweet notes. The hojicha is very low in caffeine and leaves a pleasant after taste, making it ideal for people who find Englsih breakfast or Earl grey too strong.
How is it different from basic roast hojicha?
The difference is very subtle, both tea have very similar flavour profiles, with subtle differences in sweetness and roastiness.
FAQs
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To make a smooth and aromatic Hojicha latte using loose leaf tea, follow these simple steps:
Heat the water: Bring 300 ml of filtered water to around 90°C (just before boiling).
Steep the tea: Add 5–7 g (about 2–3 teaspoons) of loose leaf Hojicha and steep for 3–5 minutes.
Strain: Remove the tea leaves and pour the brewed tea into a mug.
Prepare the milk: In a small pot, warm 200 ml of milk (dairy or plant-based) and stir in 1 tablespoon of maple syrup. Froth the milk if you like a creamy texture.
Combine and enjoy: Pour the warm, sweetened milk into your Hojicha tea, give it a gentle stir, and enjoy your roasted, nutty Hojicha latte.
💡 Tip: Avoid boiling the leaves directly in milk — it can dull the flavour and cause milk solids to stick to the tea.
