Harvest time: first harvest in 2025

Origin: Shizuoka, Japan

Hojicha is a Japanese green tea that originated in Kyoto almost 100 years ago. The name Hojicha itself means “baked tea”. Unlike traditional green teas, hojicha is roasted after steaming the leaves. The roasting process removes bitterness and gives Hojichi its characteristic earthy smell, reddish-brown color and unique roasted taste. The roasting process extracts almost all of the theine from the tea, and Hojicha is the perfect alternative to coffee for those looking for a pleasant and warm drink in the afternoon or evening.

Hojicha powder consists of sencha leaves and stems. The leaves (Leaf sencha) make up 65% and the stems (Kuki sencha) make up 35% of the powder.

It is recommended after heavy meals.

Hojiche powder can be used in a variety of ways. It can be mixed into warm milk, with water, in various desserts, ice creams… It gives desserts a very pleasant aroma that even children will love.

Composition:High percentage of antioxidants and low theine.

Effects: Like other types of green teas, houjicha helps maintain immunity, heart and blood vessel health, supports weight loss and contributes to the well-being of the whole body.

Preparation

To prepare it, you need a bamboo whisk, 2 grams of powder (about 1/3 teaspoon) and a bowl for Matcha.

Pour 100 ml of water at 80°C onto the powder and stir quickly with a whisk until the powder is completely dissolved and foam forms on top. If you don’t drink right away, you need to stir a little before drinking to lift the powder that has settled to the bottom.