Roasted stem tea from Japan, very warming and low in stimulants - great for a winter evening. It goes amazingly well with food or works on its own as an excellent comforting and warming drink.
Kuki Hojicha is roasted in a porcelain roasting pot, so it doesn't have that charcoally flavour that many roasted teas have. In fact, Kuki Hojicha tastes a little like cookies, well baked biscuits, with very soothing toasty notes that linger for a good while on the palate. This tea technically belongs in the Green Tea category, but there isn't much green about this tea. It yieds a deep amber colour, brownish infusion, it's not temperature sensitive at all, and has qualities opposite to those of a green tea.
For summer season Kuki Hojicha can also be poured over ice, which brings a very interesting combination of a cold drink with a toasty aroma.
Origin: Japan
Picking: Stems with added bits of leaves
Energy: Warming
Flavour: toasted seeds, tahini, straw and honey, toasted barley, roasted pear, figs.
| Brewing guidelines | |
| Teaware | Ceramic teaware will work best for this tea. Kuki Hojicha is not temperature sensitive and needs hot water to release the best flavour. Therefore, the teapot should be of a material that can hold heat well. We recommend 90C+ water for brewing this tea and one portion of leaves will produce 3..4 infusions. |