Heavy Roast Spring Hojicha

This unique hojicha powder offers a deep, comforting experience with prominent roasted notes that evoke dark cocoa. A delightful underlying sweetness and umami round out the profile, making it incredi. It leans roasted, cocoa and umami.

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 Shimane, Japan from the Yabukita cultivar. This batch is from the Spring harvest. The leaves got a heavy roast after picking.

Starts at $14.29 from Yuko Ono, or about $0.24/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Explore more green teas on Teadar.