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Loose leaf hojicha from Kikugawa, Shizuoka. A Japanese roasted green tea, stem forward and deeply roasted. Nutty, with a soft citrus lift.
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Every batch is independently tested at Agrifood Technology in Werribee, a NATA accredited Australian lab, for lead, arsenic, cadmium and mercury. See the latest results.
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Loose leaf hojicha, a Japanese roasted green tea from Kikugawa, Shizuoka. Stem forward, roasted to level 10 for a deep, toasty cup. Naturally low in caffeine. Lab tested. 1,500kg this year, exclusively for Teafy.
Stress Free Guarantee
We know you'll love our tea. If for any reason you are not happy with your order please reach out and we will make it up to you.
We roast this one dark, right to level 10, and stop just before it would tip into burnt. That edge is where the flavour is. The cup pours deep brown and the first thing you get is the roast, warm and toasty, like something caramelising in a pan. Underneath there is a real nuttiness, chestnut more than anything, and a soft citrus lift on the finish that people tend to remember. Because it is stem forward, it stays sweet and full without any bitterness, and the caffeine sits low enough to drink late. This is the hojicha we reach for in the evening, when we want something warm that does not keep us up.
Loose leaf hojicha, a Japanese roasted green tea from Kikugawa, Shizuoka. Stem forward, roasted to level 10 for a deep, toasty cup. Naturally low in caffeine. Lab tested. 1,500kg this year, exclusively for Teafy.
Take 1 tsp (2 g) of tea leaves into an infuser.
Pour 200 ml of 90℃ hot water.
Steep for 1 minute.
Filter the tea leaves and pour into a cup.
