Images are for illustration only: as our tea is a purely natural product, its appearance may vary.
Houjicha
Warmth born of fire and leaf
Green tea
Unoxidized
Japan, Kagoshima
Single origin
0-5%
Oxidation
Product line Discovery
A Japanese green tea with a surprisingly gentle, comforting character. Hōjicha stands out for its roasted aromas, bringing together notes of nuts, wood, and a touch of caramel. The infusion is warm amber and free from sharpness or bitterness.
Unlike other Japanese green teas, Hōjicha is roasted over charcoal. This removes grassy notes and creates a gentle, comforting flavor with a low caffeine content.
incl. VAT
The Calm of Fire
Hōjicha emerged in Japan as a tea of simplicity and ingenuity. By roasting green tea leaves and stems over open heat, their character was transformed: what was once fresh and vegetal became warm, rounded, and comforting.
Originally, Hōjicha was made from later harvests and stems — parts of the tea plant less suited to refined green tea. That choice gave the tea its distinct identity. During roasting, natural sugars caramelize, creating aromas reminiscent of wood, nuts, and light caramel.
The fire not only lowers caffeine levels, but also softens the structure of the tea. The infusion takes on an amber glow and a flavour that soothes rather than stimulates. In Japan, Hōjicha is often enjoyed after meals, by young and old alike, as a tea that gently settles the body.
In the cup, Hōjicha feels steady and warm. No tension, no sharpness — just a grounding presence. This is fire that has done its work and come to rest. A tea that does not ask for attention, yet naturally remains.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
90-100°C
Amount
3 gram
Water
250 ml
Time
2 minutes
-
1
Preheat your teapot with hot water.
-
2
Add 3 grams of tea leaves to the pot.
-
3
Pour water at 90-100°C over the leaves. (Let boiling water cool first)
-
4
Let it steep for 2 minutes.
Japanese brewing method
The "Method of Precision." Carefully tuned temperature and timing bring clarity and umami to every infusion.
Temperature
90-95°C
Amount
4-6 gram
Water
200 ml
Time
30 sec.
Rinse
No
Tea vessel
Kyusu
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1
Preheat your Kyusu well.
-
2
Fill the Kyusu with dry leaves (4-6g).
-
3
1st infusion: 90-95°C, 30 seconds. Pour out.
-
4
2nd infusion: 10 seconds. 3rd–4th infusion: increase the infusion time by 10 seconds each time.
Terroir: Kagoshima, Japan
Region: Kagoshima, Japan
Altitude: 100-200 m
Cultivar: Yabukita
Harvest time: From September
Also known as: Roasted Green Tea
