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. The sparkling tea 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.
About the Producer
Wanting to create non-alcoholic drinks that could pair well with food, Charlie and Natalie (the founders!) turned to tea. There are such an incredible variety of teas, from floral to fruity, nutty to smoky, dependent on the variety, terroir and production method of each tea. Each tea is cold brewed for twenty four hours to extract the most delicate and complex flavours from the tea leaves. The teas are then finely balanced with a hint of sweetness and a dash of acidity. As a finishing touch, sparkling the drink enhances the flavour of the tea.