Kuki Hojicha


(Square Tin 25gr)

Kuki Hojicha|日式焙茶 (by Plantation)

A traditionally roasted Japanese green tea made mostly of leaf stems

This Kuki Hojicha is distinctive because it is made by a traditional sand roasting method, where the tea is mixed in with hot sand and slow roasted.

Kuki Hojicha has less caffeine than other green teas is partly because it mostly consists of stems (tea buds and young shoots tend to carry the most caffeine) and partly because it is roasted over a high heat, which reduces the caffeine content significantly.

Origin: Uji, Kyoto, Japan

Oxidation Level: ⦿○○○○

Tasting Note: Nutty, coffee, tobacco

Brewing Method: 

Gongfu style
4g | per 100ml | 100°C | 1 min
+20s per steep for at least 3 steeps

Western style
2g | per 100ml | 100°C | 3 mins
+1 min per steep for at least 2 steeps

Cold brew
10g | 1L | Room temp/ refrigerated | 6 hours

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