Tokusen Hojicha, AA, 2025

Green Japanese tea roasted over charcoal in a ceramic pot.

After harvesting, the tea is steamed and rolled, then roasted on ceramic trays without fermentation. This production method gives the tea its specific brown color and the aroma of roasted seeds.

In dry form, tea looks like small, thin, slightly flattened tubes of leaves and seedlings. The aroma is sweetish, bread-spicy, slightly smoked. The infusion is transparent, amber. The taste is mild, sweet, with notes of vanilla and roasted nuts. Perfectly refreshes, quenches thirst, improves digestion.

Thanks to its low caffeine content, tokusen hojicha is a good choice for afternoon or evening tea.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 60-75°С
• Ratio of dry tea leaves: 3-4 g. per 200 ml of water

The first steeping time is 1.5-2 minutes, the following steeping times are 30-40 seconds (water temperature 70-80°C).

The flavor remains consistent over 3-5 infusions.