Roasted kukicha stems: Delivers a low-caffeine, caffeine-free green tea experience
Traditional Japanese roasting process: Imparts a sweet, nutty, and caramel-like flavor
First flush Yabukita cultivar: Ensures premium quality and unique taste
Spring harvest origin: Sourced from Shizuoka, Japan's largest tea region
Smooth mouthfeel: Reduces astringency for a more enjoyable drinking experience
Summarized by Shop
A monk asked the wise tea master Lao Cha:
– Sensei, I want a green tea that is so roasted that it tastes more like Chinese hongcha – what Westerners call "black tea". Is it even possible to find something like this?
– Of course, young novice. Have you heard of Hojicha tea, which has a low caffeine content, made from roasted kukicha? It's
Tea Type
Hojicha green tea (roasted kukicha)
Origin
Shizuoka, Japan
Cultivar
Yabukita
Harvest
First flush
Recommended Brew
200°F (95°C), 1 g per 50 ml, 2 min first infusion, 30 seconds increments