Collection: Hojicha

The fragrant aroma and gentle taste are the charms of hojicha.

>Hojicha is roasted at around 200˚C in the finishing process before sencha. 

When roasted, both low-grade tea leaves and high-grade tea leaves alike become dark brown and burnt.

Therefore, many cannot tell whether hojicha is good or bad just by looking at it. However, roasting high-quality tea leaves with umami will produce a fragrant aroma. There is a good scientific reason for that.

At ZENJIRO, we select high-quality tea leaves and roast them at the optimum temperature to make Hojicha. You can also easily make hojicha from sencha or crude tea using a frying pan. Hand-roasted Hojicha by customers themselves is attractive for its freshly roasted aroma. In addition, you can enjoy various tastes by changing the degree of roasting, such as light roasting and dark roasting.

Hojicha is actually a tea with a wide range of applications. You can also make roasted tea versions of specialty coffee and specialty tea menus. Since it contains less caffeine, it is also recommended for those who are concerned about sleep.