Uji, Kyoto, Japan
Roasted, nutty, mellow
Brew it like this
WATER
90°C
TIME
1 min
LEAF
3 g per 250 ml
INFUSIONS
Up to 2
Per 250 ml. Warm the pot first.
Free tracked UK delivery over £35
Packed to order, dispatched within 1 working day
Harvest: Autumn 2025
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Hojicha is made by the Kaneda tea works in Uji, who roast the leaf and stems in small batches over a low heat until it turns copper brown.
Roasting softens the cup: it is nutty and mellow, with almost no bitterness. It is a good evening tea, and it pairs with anything sweet.
At the counter
1
Rinse the pot and cups with hot water, then pour it away.
2
Use the leaf weight on the caddy. A level teaspoon holds about 3 g of most teas.
3
Pour off every drop so the leaf does not stew. Good tea gives a second and third cup.
