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features
light roast
lighter taste
200 C
roasted for up to 200 degrees celsius giving it a toasted flavour
evening tea
low in caffeine and acidity
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.
| Taste | Deep roasted flavour with nutty notes and subtle sweetness |
|---|---|
| Body | Medium to full |
| Texture | Smooth |
| Length | Long roasted finish |
| Harvest | Autumn |
| Tea Cultivar | Bancha or Kukicha |
| Origin | Wazuka |
| Cultivation | Unshaded |
| Processing | Steaming, drying and deep roasting |
why dark roast hojicha?
Our dark roast hojicha has a deeper roasted and nutty flavour compared with traditional hojicha, with subtle sweet notes and a smooth finish. The roasting process naturally reduces caffeine levels, making it a comforting tea choice throughout the day, even for those who find English Breakfast or Earl Grey too strong.
what makes dark roast hojicha different?
The main difference is the roasting intensity. Dark roast hojicha is roasted for longer, creating a richer aroma, deeper colour and stronger toasted flavour while keeping the naturally smooth and low bitterness that hojicha is known for.
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.
Taste
Body
Speciality
grown under shade from 21 to 28 days
Weight