Kuki Hojicha

Kuki Hojicha｜日式焙茶

 Tasting notes: Nutty, coffee, tobacco
 Origin: Uji, Kyoto, Japan
 Cultivar: Yabukita
 Oxidation: ⦿○○○○
 Heavy roasted

Kuki Hojicha is a traditionally roasted Japanese green tea made mostly of leaf stems, or “kuki”. It gives a rich chocolatey, nutty flavour with notes of roasted coffee beans and smoky tobacco, and has lower levels of caffeine than most green teas with no bitterness. A comforting treat for late afternoons and evenings!

The practice of roasting green tea stems originated in Kyoto 100 years ago, epitomising the Japanese concept of mottainai—not wasting any part of the tea plant. 

Our Kuki Hojicha is distinctive because it is made using a traditional sand roasting method, where the tea is mixed in with hot sand and slow roasted. This method, dating back to the Edo period (1600-1868), facilitates a slow, even heating and creates a lasting roasted fragrance unparalleled in other hojichas. 

The reason Kuki Hojicha has less caffeine than other green teas is partly because it mostly consists of stems (tea buds and young shoots tend to carry the most caffeine) and partly because it is roasted over a high heat, which reduces the caffeine content significantly.

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