Charcoal-fired Hojicha | 炭火炒りほうじ茶 – 100g

Tea Profile

Category: Hojicha

Roasting Method: Machine roasting (charcoal fire)

Blend Status: Blended
● Multi-cultivar
● Multi-origin

Cultivar & Origin 1 (Primary): Yabukita / やぶきた – Shizuoka, Japan

Cultivar & Origin 2 (Secondary): Various cultivars and regions (mainly Kagoshima), Japan

This Hojicha is crafted using Yabukita from Shizuoka as its primary base. However, the focus is on selecting high-quality leaves to achieve the ideal flavor. Depending on the harvest and supply conditions, other cultivars and teas from regions such as Kagoshima may also be blended to ensure consistent taste and quality.

Harvest: 2024

Sourcing Information

1. This tea is sourced from a tea refiner in Shizuoka.

2. The refiner procures crude tea (Aracha / 荒茶) either through the tea market or directly from farmers.

What is a tea refiner?

A tea refiner is a company led by seasoned tea professionals—often referred to as tea masters, or Chashi (茶師) in Japanese—who possess deep, hands-on knowledge of both tea farming and consumer preferences. With finely tuned senses and a discerning palate developed through years of experience, they tirelessly seek out and procure high-quality teas, whether directly from farmers or through tea markets.

Tea refiners, especially those based in production regions like Shizuoka, actively build relationships with local growers and often work closely with them. Through processes such as final firing, sorting, and blending, refiners enhance the flavor, aroma, and overall quality of the tea—bringing out its full potential.

While they may appear to be just wholesalers, each tea refiner has a unique philosophy, a preferred flavor profile, and distinct strengths. These differences are reflected in the final taste of the tea, adding another layer of uniqueness on top of the tea’s original characteristics, such as cultivar and terroir.

Brewing Instructions

Hot Brew
Tea / Water Ratio: 3g / 100ml
Temperature: 195°F (90°C)
Steeping Time: 30 seconds – 1 minute