Made from first-harvest Tencha stems sourced from the Kagoshima and Miyazaki prefectures, this finely roasted hojicha powder delivers a smooth, nutty, and caramelized profile with a warm toasted aroma and a distinctive vanilla-like sweetness unique to early-season stems.

Naturally low in caffeine, it's the perfect choice for evening moments, mindful breaks, or anyone sensitive to caffeine.

• Cultivar: Mainly Yabukita
• Origin: Kyushu Island, Japan (Kagoshima & Miyazaki prefectures)
• Harvest: 1st Harvest
• Form: Finely milled powder
• Weight: 50g

Aroma and Flavor Profile

• Fragrance: Sweet, warm, roasted aroma with caramelized notes
• Flavor: Smooth and nutty with a vanilla-like finish characteristic of first-harvest roasted stems
  

What is Hojicha?

Hojicha is a type of Japanese green tea that is distinctively roasted, which gives it a unique flavor and aroma. Unlike traditional green teas that are steamed, hojicha undergoes a roasting process, which imparts a toasty, slightly caramelized flavor with minimal bitterness. This roasting also reduces the caffeine content, making it a popular choice for the evening or for those sensitive to caffeine.

Difference Between Hojicha and Sencha

• Processing Method: Hojicha is roasted, whereas sencha is steamed. The roasting process transforms the green tea leaves or stems into a brown color and gives hojicha its distinct toasty flavor.
• Flavor: Hojicha has a nutty, toasty flavor with notes of caramel and vanilla, while sencha has a more vegetal, grassy, and sometimes slightly astringent flavor.
• Caffeine Content: Hojicha has lower caffeine content compared to sencha due to the roasting process.
• Appearance: Hojicha is brown and often made from leaves, stems, or a combination, whereas sencha is green and typically made from the leaves.

How to Brew Moychay Hojicha

Standard Method

• • Amount of Tea: Use 4 grams of hojicha (approx. 1 teaspoon).
  • Water: Use 200 ml (6.8 ounces) of water.
  • Water Temperature: 95° -100° C (194°F).
  • Brewing Instructions:
    1. Preheat the Teapot and Cups: Pour hot water into the teapot and cups to preheat them, then discard the water.
    2. Add Hojicha Leaves: Place 4 grams of hojicha leaves into the teapot.
    3. Add Water: Pour 200 ml of water heated to 90°C over the tea leaves.
    4. Steep: Steep the tea for 30 seconds to 1 minute.
  • Pour and Enjoy: Pour the tea into cups and enjoy the sweet, roasted aroma and the vanilla-like taste.

Cold Brew Method

• • Amount of Tea: Use 5 grams of hojicha (approx. 2 teaspoons).
  • Water: Use 500 ml (17 ounces) of cold water.
  • Brewing Instructions:
    1. Add Hojicha Leaves: Place 5 grams of hojicha leaves into a pitcher or large container.
    2. Add Water: Pour 500 ml of cold water over the tea leaves.
    3. Steep: Place the container in the refrigerator and let it steep for 6-8 hours or overnight.
    4. Strain and Serve: Strain the tea leaves and serve the cold brew hojicha over ice for a refreshing, toasty drink

Hot Brew Method with Milk (Hojicha Latte)

• • Amount of Tea: Use 4 grams of hojicha (approx. 1 teaspoon).
  • Water: Use 100 ml (3.4 ounces) of water.
  • Milk: Use 100 ml (3.4 ounces) of milk (dairy or plant-based).
  • Water Temperature: 90°C (194°F).
  • Brewing Instructions:
    1. Add Hojicha Leaves: Place 4 grams of hojicha leaves into a teapot.
    2. Add Water: Pour 100 ml of water heated to 90°C over the tea leaves.
    3. Steep: Steep the tea for 30 seconds to 1 minute.
    4. Heat Milk: While the tea is steeping, heat 100 ml of milk until warm (do not boil).
    5. Combine: Strain the tea and mix with the warm milk.
    6. Sweeten (Optional): Add sweetener like honey or sugar to taste.
    7. Serve: Pour into a cup and enjoy a warm, comforting hojicha latte with a vanilla-like aroma.

Moychay Hojicha, with its sweet roasted fragrance and vanilla-like taste, offers a soothing experience, perfect for both hot and cold preparations.