Hojicha, redefined. Hojicha is a roasted green tea generally using stems and other parts of autumn-picked camellia sinensis plant, leaving a woodsy aroma and flavour. This Hira Hoji Bancha uses large and thick leaves picked during the months of October and November, just before tea bushes begin to go dormant for the winter months. This particular tea is unique because its large, leathery leaves don’t get the same process as most Japanese green teas go through - rolling, to curl the leaves after they’ve been steamed. Rather after the leaves are steamed, they remain in their original shape and roasted to bring out its nutty and roasted characteristics, as well as a rich and sweet maple syrup flavour. Like preserving the aromas and smells of a forest in the autumn season.

Harvest Date
October-November 2022

Region
Asamiya, Shiga, Japan

Tea Master
Takatomo Katagi

Tasting Notes
Oak, Maple Syrup, Roasted Pecans

Recommended Brewing Instructions
Steeping Vessel
Small Teapot

Leaf Quantity
1 Teaspoon

Steeping Temperature
150ml at 95°C

Steeping Time
60-90 Seconds