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HOJICHA

£10.99

Save 10% when you buy a case

Bottles

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Originating in Kyoto in the 1920s as a way of utilising leftover leaves, stems, stalks and twigs, Hojicha is a roasted green tea from Japan. The tea has a deep umami character and notes of nori seaweed, roasted hazelnut and delicate smoke, with dry and woody tannins.

Pairs well with sushi or mushroom risotto

This tea is grown at an altitude of approximately 200m in Shizuoka Prefecture, the largest tea producing area in Japan, where more than 40% of the country’s tea is grown. The mild climate and diverse terrain make it ideal for tea cultivation. This Hojicha is made by roasting second flush Sencha green tea, a process which changes the colour to a deep reddish brown and produces a toasty, nutty flavour.

The tea was originally developed in the 1920s by a Kyoto tea merchant as a way of making use of leftover leaves, stems, stalks and twigs. Merchants around Japan soon started to roast Hojicha near their shop entrances, attracting customers with its wonderful toasted aroma.

Perfectly Paired

Honey Spencer, sommelier, wine consultant and co-founder of Bastarda

"In short, both my partner and I loved the teas and our overall discussion revolved around how refreshing they would be in restaurants, both for guests wanting to drink something interesting and food friendly without the booze, but also for Sommeliers, giving them another string in their bow in terms of interesting pairings with food.

Hojicha was my favourite. This was really interesting; I loved the savoury elements. Notes of pungent, umami, savoury (with lifted sweetness) wet autumn leaf. Food matches: pork, mushrooms, parmesan, roasted tomatoes, roasted nuts, asparagus"

Ingredients
Ingredients:
  • 24 Hour Cold Brewed Hojicha Tea (93%)
  • White Grape Juice From Concentrate
  • Acid (Citric Acid)
  • Vitamin C
  • Carbon Dioxide

Perfectly Paired

Honey Spencer, sommelier, wine consultant and co-founder of Bastarda

"In short, both my partner and I loved the teas and our overall discussion revolved around how refreshing they would be in restaurants, both for guests wanting to drink something interesting and food friendly without the booze, but also for Sommeliers, giving them another string in their bow in terms of interesting pairings with food.

Hojicha was my favourite. This was really interesting; I loved the savoury elements. Notes of pungent, umami, savoury (with lifted sweetness) wet autumn leaf. Food matches: pork, mushrooms, parmesan, roasted tomatoes, roasted nuts, asparagus"

Nutritional Info
Nutritional data per 100mL
Energy 76kJ/19kcal
Fat 0.1g
of which saturates <0.1g
Carbohydrates 4.4g
of which Sugars 4.2g
Protein 0.2g
Salt <0.1g
Caffeine 8 mg

Perfectly Paired

Honey Spencer, sommelier, wine consultant and co-founder of Bastarda

"In short, both my partner and I loved the teas and our overall discussion revolved around how refreshing they would be in restaurants, both for guests wanting to drink something interesting and food friendly without the booze, but also for Sommeliers, giving them another string in their bow in terms of interesting pairings with food.

Hojicha was my favourite. This was really interesting; I loved the savoury elements. Notes of pungent, umami, savoury (with lifted sweetness) wet autumn leaf. Food matches: pork, mushrooms, parmesan, roasted tomatoes, roasted nuts, asparagus"