Heavy Roast Spring Hojicha

This Hojicha offers a comforting and warm aroma with prominent roasted notes. On the palate, it delivers a smooth, nutty character complemented by hints of sweet caramel and a subtle earthy finish, ma. It leans roasted, nutty and caramel.

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

Starts at $14.29 from Yuko Ono, or about $0.06/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.36 per session. Explore more green teas on Teadar.