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Loose leaf hojicha roasted dark in Shizuoka. Nutty with notes of chestnut and citrus, very low caffeine, brews in one minute.
Tested for Heavy Metals
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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Organic loose leaf hojicha from a high mountain Shizuoka farm in Japan. Stems forward, roasted to level 10. Nutty with notes of chestnut and citrus, very low caffeine. Lab tested in Australia.
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.
Warm and naturally sweet, with a nutty aftertaste that lingers gently. Notes of chestnut, light caramel, and a soft citrus lift on the finish. The aroma when you open the canister is unmistakable, like sitting near a coffee roaster on a cool morning. Brewed at 90 degrees for one minute, the first sip is round and smooth with almost no bite, which is what makes it the tea I reach for after dinner. There's no green grassiness, no bitterness, no real hit of caffeine. Drink it hot in a small cup, or let it cool and carry it in a flask through the afternoon. Different from sencha, gentler than matcha, and the kind of tea you keep coming back to without quite knowing why.
Organic loose leaf hojicha from a high mountain Shizuoka farm in Japan. Stems forward, roasted to level 10. Nutty with notes of chestnut and citrus, very low caffeine. Lab tested in Australia.
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.
