A little more hojicha in your day
Get to know roasted green tea, then find a cup you would like to try.
A little reading with your tea
The tea in the packet and the way it is brewed both have their stories. A word or a question that catches your interest can be a place to begin.
Hojicha: the tea, the name, the stories
The name on a packet can tell us about a process or an ingredient. Behind hojicha are also two regional stories of making use of tea.
How roasting shapes the aroma of hojicha
A familiar toasty note begins with changes inside the tea. Research and makers’ descriptions offer a closer view of the roast.
Caffeine in a cup of hojicha
The amount of tea, the water and the brewing time all matter. A published caffeine figure is most useful with those details beside it.
Encyclopedia
A packet made from leaves, another from stems. A lighter roast beside a deeper one. Compare up to four hojichas as you look for a tea to suit your taste or the way you plan to use it. Tea merchants’ locations and the places where their tea was grown are listed separately. For brewing, please also consult each maker’s guidance.
A little reading with your tea
We share the choices behind hojicha, from roasting to the work of its makers. Knowing a little more can add another pleasure to choosing an everyday tea.
Hojicha along the way in Tokyo
Five places for a station pause, a takeaway cup or a stop beside a garden. The kind of tea break can help shape the route.
Making time for hojicha in Kyoto
Four stops in Uji, Kyoto Station, Gosho-minami and Wazuka, for tea between journeys or time spent where it is made.
About
We share the choices behind hojicha, from roasting to the work of its makers. Knowing a little more can add another pleasure to choosing an everyday tea.
About the associationUpdated