“Tried by fire, more precious than gold”

This organic Hojicha is cultivated in Kagoshima Prefecture and made from tea leaves harvested in the autumn. The green tea leaves harvested in the fall are roasted using a special machine, which gives the tea its distinct roasted aroma. By using autumn tea leaves, the Hojicha develops a rich roasted fragrance and a refreshing flavor.

In the case of green tea, the leaves harvested in spring or early summer are considered to be of the highest quality and most flavorful. However, for Hojicha, where aroma is prioritized over color and umami, tea leaves harvested in the autumn or winter are more suitable. If spring leaves are used for Hojicha, the strong umami flavor would prevent the tea from achieving the desired clean, refreshing aftertaste.