Heavy Roast Autumn Hojicha

This Jou Yanagi Houjicha offers a deeply comforting and sweet profile. Expect rich notes of roasted chestnut and toasted barley, reminiscent of warm kettle corn, culminating in a wonderfully aromatic . It leans roasted, sweet and earthy.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Kyoto, Japan from the Yabukita cultivar. This batch is from the Autumn 2025 harvest. The leaves got a heavy roast after picking.

Starts at $32.00 from Kettl, or about $0.19/g. A 150g package gets you around 25 gongfu sessions at ~6 g each, which works out to about $1.14 per session. Explore more green teas on Teadar.