2024 Hōjicha Blend ($0.2/g)

$0.2 / gram

Hōjicha has always been a favorite. Comforting, effortless, deeply satisfying.

This hōjicha is a blend of karigane (gyokuro stem) and first flush leaf in dark and medium roasts, giving it a particularly rich depth of flavor and aroma. The varying levels of roast contribute to the intentional differences in leaf coloring—layers that add to its character.

Hōjicha isn’t “fine” tea. It’s commoner’s tea. Usually made with bancha, with roasting leaving the leaves more brittle. Don’t judge it by the standards of sencha or gyokuro. That’s not what it’s for.

The roast here is precise—enhancing without overpowering. Toasty and floral notes are perfectly balanced, leaving a resonance that lingers. Nothing disrupts the quiet comfort.

I usually brew hōjicha western style. It’s flexible. For us, hōjicha is casual. 4g in 200ml for 2–3 minutes works well. Higher leaf ratios with shorter steeps are fine too. And always use water just off boiling.

It’s versatile across brewing ratios—1:25 to 1:70. Each approach shifts the nuance, but the result is always solid.

Ah, and don’t believe the propaganda—roasting doesn’t kill caffeine. The caffeine content depends on the base material. Some hōjicha use first-pick leaves, higher in caffeine. Most are later picks with less. Same goes for genmaicha.

I’m not always in the mood for the roast notes of hōjicha, but sometimes it’s exactly what I want—something comforting when I don’t need to focus on flavors or notes, just feel the coziness.

Origin/Region: Uji, Kyoto

Elevation: 100-500 meters

Cultivar: A carefully crafted blend of gyokuro karigane stems and first-flush leaves, selected for depth and balance.

Harvest: Spring 2024

Processing:

• Roasting: The tea is first steamed and dried, then roasted at varying temperatures. The roasting process enhances nutty and toasty notes while softening astringency.
• Blending: This hōjicha combines dark and medium roasts for a complex flavor profile with intentional differences in leaf color.

Water Recommendation: Aqua Sukabumi or Aqua Sukabumi 50% / Cleo 50% for brewing—balanced mineral content complements the tea’s roasted and floral nuances without overpowering them.

Brewing Suggestions:

• Suggested Ratio: 5g / 100ml (1:20)
• Water Temperature: 95–100°C
• Brewing Vessel: Tokoname kyusu for the best results, enhancing roasted flavors and creating a rounder mouthfeel.
• How to Brew: Let the tea unfold through multiple steeps, starting with 20–30 seconds.

Additional Notes:

• For a more casual method, brew 4g / 200ml (1:50) for 2–3 minutes.
• This hōjicha is forgiving—experiment with ratios from 1:25 to 1:70 for your preferred strength.