The process of making hojicha was discovered by accident in 1920 by a Kyoto merchant. Faced with unsaleable bancha, the merchant decided to roast the leaves, creating a new flavor profile: hojicha.

Unlike other Japanese green teas, hojicha undergoes roasting in a porcelain pot over charcoal. This process prevents oxidation and imparts a light golden to brown color to the leaves.

The roasting process reduces the caffeine content in hojicha, making it a gentle choice. Due to its mildness, hojicha is popular for evening consumption, before sleep, and is well-suited for children and the elderly.

HOJICHA TEAS