Kuki Hojicha (stem hojicha)
Stems that Ippodo says are roasted deeply, described as having a coffee-like aroma, body and sweetness — a useful reminder that 'stem' or 'bō' in a name does not mean a light roast.
Ippodo Chaho
- Form
- Loose leaf
- Tea merchant's prefecture
- Kyoto
- Where the leaf was grown
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- Part used
- —
- Roast
- —
- Brewing as the maker suggests
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Product descriptions follow each maker’s information. A blank field means the reference page did not state that detail. Added sugar is identified from the sugar entry in the ingredients list, and roast terms such as “light” and “deep” follow each company’s own wording.