Hojicha Loose Leaf ほうじ茶, 100 g
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Roasted green tea from Megumi-san in Wazuka, Kyoto, made from autumn leaves roasted in a drum next to her home. Warm, mellow and low in caffeine: the tea she drinks at breakfast, lunch and dinner.
Hot (our favourite)
Take a generous teapot, about 500 ml, add 5–6 g of hojicha and pour over freshly boiled water. Let it steep for 30–45 seconds, then strain.
You can re-steep the leaves 2–3 more times, adding a little more time to each brew. It’s delicious hot in autumn.
Iced
For something refreshing, brew it the same way but let it steep for 1 min 30 sec. Strain it, add ice, and let it cool for 15–20 minutes before enjoying it cold.
We recommend trying it hot first. That’s when the warm, toasty notes really open up.
Short label version:
Hot: 5–6 g · 500 ml · freshly boiled water · 30–45 sec. Re-steep 2–3×, a little longer each time.
Iced: Same, but steep 1:30, strain, add ice, chill 15–20 min.
Best enjoyed hot.
This hojicha feels like a warm hug from someone who understands you without words. It wraps you in calm and comfort, and leaves you feeling at home, wherever you are.
Every OMMA tin holds a memory from the farm. It’s the story of one farmer, her craft and her love for the land.
This label shows Megumi, standing in profile against her tea bushes, and we wanted to capture her strength. Young and strong, she took over the farm from her father when he passed away 8 years ago (2018). Through her love for the land and tireless work, she has brought together a whole tea community in Wazuka.
That strength, quiet, confident and alive, is what we kept on this label.
abukita is ideal for hojicha: during roasting, its fresh grassiness and gentle briskness turn into warm, mellow notes of caramel, toasted nuts and cocoa. The bitterness all but disappears, leaving a rounded, cosy and calming cup. That’s why Yabukita hojicha is so loved in the evening, with dessert, or simply for warmth.
Growing. Unlike matcha, hojicha bushes aren’t shaded. They grow in full sun, so the leaves are sturdier and more characterful.
Harvest. This hojicha is made from autumn leaves, often picked along with larger leaves and stems. They’re coarser, richer and less delicate than spring leaves, which makes them perfect for hojicha: after roasting, they give a warm, mellow taste.
Steaming. Right after picking, the leaves are steamed to stop oxidation and keep them fresh.
Rolling and drying. The leaves are rolled and dried as for sencha. This makes aracha, unrefined green tea.
Sorting. The leaves are sorted to remove dust and small particles so that they roast evenly.
Roasting. This is the key step: the leaves are roasted over high heat, around 200°C, in a rotating drum right in the garage next to Megumi’s home. They slowly turn a warm brown, and their freshness and briskness become notes of caramel, toasted nuts and cocoa.
Cooling. The roasted leaves are quickly cooled to lock in the aroma and keep them from burning.
Storage: keep the bag tightly closed in a cool, dry place.
How much caffeine? Little: about 40 mg in a 200 ml cup, compared with roughly 80–100 mg in a cup of coffee. That’s why hojicha is often enjoyed in the evening.
Leaf or powder? Leaf hojicha is for brewing in a teapot. For hojicha lattes, choose our hojicha powder.
