Organic Light Roast Hojicha

Our cozy one — roasted, gentle, and made for slower moments.

Delicate and earthy, with notes of cocoa, toasted hazelnut, and sandalwood. Light roasting keeps hojicha smooth and low in bitterness, with a warm, toasty aroma that makes the whole kitchen smell lovely.

Origin & process: From the misty hills of Kyushu island, Japan, where nutrient-rich volcanic soil shapes everything we source. Certified USDA Organic and JAS, and prepared in small batches so the roast stays fresh and fragrant.

A calmer cup: Roasted teas like hojicha are the cup many people reach for later in the day. Exactly how much caffeine is in your cup depends on how much tea you use and how you brew it, so we don’t state a single number — if you are sensitive to caffeine, start with a smaller serving and see how it suits you.

Harvest & freshness: Small-batch and freshly roasted in character — store sealed, cool, and away from sunlight, and enjoy soon after opening for the fullest toastiness.

How to prepare

1. Add 2g of hojicha (about 1 teaspoon) to a bowl or cup.
2. Pour over about 70–80ml of hot water, hotter than for matcha — hojicha loves water just off the boil.
3. Whisk gently in a W motion until lightly frothy, or simply stir and let it settle for a clear, toasty cup.
4. Lovely straight, and especially cosy as a latte with warm milk.