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Stone-milled Hojicha
Stone-milled Hojicha

Stone-milled Hojicha

$35.00

Stone-milled from first harvest roasted tea leaves, our hojicha powder is made from lightly roasted hojicha with precise temperature control to preserve the tea's true aroma. Milled with the traditional 石臼 (ishi-usu), hojicha is ground slowly to preserve aroma and texture. 

30g

First flush harvest only

Ground using traditional stone-mill

Eligible to earn points. Learn more.

REGION & FARM

Wazuka, Kyoto, Japan

Wazuka nestles within Kyoto's mountainous terrain, renowned for tea cultivation on mineral-rich slopes. This unique terroir, combined with cooler climate, produces teas with rich aftertaste.

PLANT

A cultivar is a cultivated variety of the tea plant, selected for its desirable traits such as flavor, aroma, and growth characteristics.

Yabukita

Yabukita was discovered in 1908 in Shizuoka and remains Japan's most widely cultivated tea variety. This resilient cultivar thrives in diverse climates and is primarily used for Sencha production.

Cultivar Yabukita
Harvest First Flush
Picking Machine Harvested
Tasting Notes Milky, roasted nuts

PREPARATION

HOJICHA LATTE

1. Sift 2g of hojicha into a bowl.

2. Add water (approximately 40ml) and whisk gently with a bamboo whisk.

3. Once it is ready, add into 120ml of warm milk.

For the best results, we recommend using soft water for preparation and ice.

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