The Invention of Hojicha Began with a Bold Idea
In 1902, Shinbei Hayashiya III noticed that the stems from sencha production were being discarded. Instead of throwing them away, he roasted them. The result was a new kind of tea known as bocha, the origin of modern hojicha.
Today hojicha is enjoyed across Japan. Behind that popularity is a spirit of creativity and respect for what others overlook.
That same spirit lives on in everything we make.
A Deeper Roast from Mid-Harvest Leaves
This hojicha powder is crafted from nakagari leaves harvested between the first and second flushes.
These leaves offer a perfect balance of maturity, aroma, and body.
Roasted slowly in small drum roasters, the tea reveals a warm nutty fragrance, mellow flavor, and rich amber hue.
Silky, Instant, Versatile
Made into a fine powder, this hojicha dissolves quickly in hot or cold liquids.
No steeping, no clumping. Just pure roasted flavor you can enjoy in lattes, teas, baked goods, or desserts.
A Different Class of Hojicha
Created in Kyoto by seasoned tea artisans, this is not your average hojicha powder.
Its color, fragrance, and depth of flavor reflect generations of craftsmanship.
Enjoy real hojicha in more ways, with more freedom.
Our Hojicha Powder is now part of our permanent collection.
