The Story

For those who crave depth, meet the boldest member of our collection. Sourced from Kyoto, Japan, this Hojicha is unapologetically robust. Unlike standard roasted teas, we use first-harvest leaves and subject them to a high-intensity "Super Dark" roast. The result is a tea that bridges the gap between green tea and the rich, comforting world of coffee—perfect for those who want a drink with a bit more "soul."

The Sensory Profile

• Texture: Full-bodied, thick, and incredibly smooth.
• Taste: An intense explosion of dark cocoa and toasted hazelnuts.
• Finish: Deeply smoky with a lingering, caramelised sweetness reminiscent of roasted marshmallows.

The Facts

• Origin: Kyoto, Japan
• Harvest: First Harvest (Ichibancha)
• Roast Level: Super Dark (High Intensity) 
• Net Weight: 50g (approx. 16 serves)
• Best For: Hojicha Lattes, Iced Hojicha Lattes, or as a caffeine-conscious coffee alternative.

The Ritual

This Hojicha was practically made for milk. Its bold profile cuts through dairy or oat milk effortlessly, ensuring the tea remains the star of the show.

1. Sift 3g (approx 3 bamboo scoops) of Hojicha powder into your bowl.
2. Add 30ml of water at 65-75°C (145-167°F).
3. Whisk into a smooth, dark concentrate.
4. Pour over 120ml of hot or iced milk.
5. Add 6g of syrup of choice

Pro Tip: While this tea is naturally sweet from the roasting process, pairing it with a small amount of brown sugar syrup or agave nectar complements the "chocolatey" notes perfectly. If you are a fan of coffee, try this with oat milk—the grain notes of the oat and the toastiness of the Hojicha are a match made in heaven.