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Hojicha is green tea roasted after processing — usually leaf and stem together, until it turns the colour of tobacco and smells of caramel and toasted grain.
Roasting does two things. It replaces the grassy notes with something warm and sweet, and it drives off much of the caffeine. In Japan hojicha is what you drink in the evening, what you give children, and what is served after a heavy meal. Ours is roasted from Otsukaen’s own leaf in Miyazaki.
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Why the roast date matters
Hojicha is at its best in the first months after roasting, when the aroma is still sharp rather than dusty. The roast date is on every pack, and we import in small, frequent lots rather than storing a year’s supply.
- Hojicha Miyazaki — roasted powdered green tea, 50 g or 100 g.
Use about 3 g of powder to 70 ml of water at 75–80 °C. It also takes milk better than any other Japanese tea.
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