No 1. Deeply Roasted Hojicha Tea 40g
Special Tea Collection
€34,90
Out of stock
Roasted tea made from pan-fired tea
Hojicha (焙じ茶) is Japanese green tea that has been roasted. The heat turns the leaves reddish brown and gives the tea a toasty, nutty aroma. It becomes softer and less bitter than the green tea it started as. This hojicha is ground to a powder, so you whisk it just like matcha.
Almost all green tea in Japan is steamed right after harvest. This tea starts instead as kamairicha (釜炒り茶), tea that is heated in an iron pan. That is unusual in Japan, and hojicha made from kamairicha is rarer still. The tea is heated twice: first in the pan, then roasted into hojicha.
No 1 is deeply roasted. The powder has a café au lait colour and a light note of sandalwood. It comes from Miyazaki on Kyushu, Japan's southernmost main island, harvested in 2025.
How to make it: Whisk 2 g of powder with 70 ml of water at 80 °C.
As a latte: Whisk 3–4 g with 80 ml of water at 80 °C and pour in milk. Dairy, oat, almond and soy all work.
Storage: An unopened pouch keeps for a year. Once opened, it tastes best within six weeks.
