This lightly roasted hojicha has the gratifying aromatics of toasted grapefruit. The dry fruit and nutty character of the cup give the mouthfeel a satisfying grip. A truly unique tea.

Produced in the spring of 2024 by Fumiki Kawaguchi in Sayama town of Saitama prefecture. This unusual hojicha (which means roasted tea) is a blend of withered leaf and stem from different cultivars that are lightly roasted to preserve the aromatic elements. “Withering” means the leaves are gathered in long shallow trays after picking, allowing airflow to reduce the moisture content and facilitate chemical transformation within the leaf. This is a critical step in the making of black, oolong, and white teas, but is rare in green tea.

Ingredients: green tea

Steeping Instructions

3 grams | 10-12 oz water | 195°F | Steep 3 min. 

Kyusu Teapot Instructions

1st Steep - 8 grams | 8 oz water | 195°F | Steep 60 seconds

2nd Steep - 8 grams | 8 oz water | 195°F | Steep 30 seconds

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups