Kamairi Hojicha 50g
This unusual hojicha is double roasted. The first roast is done when the leaves are still green — the “kill-green” step in green tea production — to set the leaf. After sorting, most of the material becomes our beloved Kamairicha, but the thicker leaves, veins, and stems are selected for a second, deeper roast that transforms them into this special hojicha.
The result is a robustly toasty tea that could easily satisfy a coffee drinker. Expect notes of roasted dark caramel, freshly browned cocoa nibs, and a hint of peated scotch — all drifting through a subtle, fruity-green umami. Familiar yet surprising, this tea offers a new perspective on Japan’s most comforting brew.
• dark caramel •
• cocoa nibs •
• peated scotch •
Details:
Origin: • Miyazaki, JapanHarvest: first flush 2025
Cultivar: blend
Agriculture: natural farming
Shade: none
Notes: Single estate, artisan-scale farm. Stems, veins & leaf of kamairicha production, med-dark roast
Brewing:
These are our suggestions. Always adjust brewing to your taste!
tea: 5 g
water: 200 ml
temperature: 90 °C
brew time: 45 s • re-infuse 1x: 60 s
50 g • €15
Store in a cool, dry & dark place!