Single Origin Yabukita Blend Green Hojicha (Very Light Roast) - Kagoshima [World Class Grade]

Our beautiful batch of award-winning very lightly roasted, single origin yabukita blend green hojicha from Soo, Kagoshima, Japan

This is our world class grade green hojicha that we recommend to make some of the finest green hojicha tea in the world. This is from the some of the best pickings from this farm's first harvest 

This particular hojicha is very unique in that has been processed somewhat like sencha and is then very lightly roasted. It is a very different product to the standard loose leaf hojicha you are probably used to - just imagine a blend of sencha and hojicha

Even I needed to have a few tastings and I still can't get my head around it. Not my personal cup of tea right now, but it has its place and I can appreciate the quality of it nonetheless. I've decided to bring it in for its uniqueness and a challenge to myself to create a dish or drink that can make this tea shine

• Cultivars: Yabukita, okumidori & saemidori blend
• Harvest: First harvest only (Spring 2025)
• Altitude: 100-200 m
• Origin: Soo, Kagoshima, Japan
• Notes: sweet, toasted sesame, roasted nuts, rice, green tea, nori

First infusion:

• 4 g tea
• 100 mLs water at 75-80°C for 55-60 seconds

Second infusion:

• 100 mLs water at 75-80°C for 55-60 seconds

Cold Brew

• After 3-4 infusions, use 100 mLs water at any temperature and let it steep in the fridge overnight. Thank me later

We recommend brewing this green hojicha at a slightly lower temperature than usual at 75-80°C which is closer to what you would steep a sencha at. This allows for an enhanced roasted aroma alongside a balanced expression of subtle sweetness and astringency

Nitrogen-gas flushed for guaranteed freshness for at least a year from processing date if kept unopened and refrigerated