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.
Teafy Hojicha Loose Leaf is a certified organic Japanese roasted green tea from Shizuoka, made with kukicha stems as the main ingredient and roasted sencha leaf blended through, roasted dark to level 10. 100 g makes about 40 cups, and each teaspoon of leaf gives two or three steeps.
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. Stems give it sweetness and body without bitterness.
Brew a teaspoon, about 2 g, in 200 ml of water at 90 degrees for one minute, then steep the same leaf twice more. For cold brew, leave a tablespoon in a litre of water in the fridge overnight. It is stem forward, and stems carry less caffeine than leaf, which makes it a good pot for the evening, but it is not caffeine free.
This hojicha is roasted to our own recipe by a partner farm higher in the Shizuoka mountains than our Hojicha Powder, where cooler nights and slower growth give a cleaner finish, and since 2025 part of its sencha leaf has come from our family farm. We roast right to the edge and stop just before it would tip into burnt, because that edge is where the flavour is. One tea, two parts, nothing added. Lab tested in Australia for lead, arsenic, cadmium and mercury.
