A century ago in Kyoto, tea merchants discovered a new ritual by applying high-heat roasting to green tea leaves and stems. The technique unlocked rich, toasted aromas, softened the natural astringency of the harvest, and stripped away nearly all caffeine.
Uji refined the craft into an art form. The region's premier tea gardens continue to cultivate nutrient-dense leaves that are carefully steamed, dried, and precision-roasted to develop deep notes of warm caramel, hazelnut, and cocoa. Modern micro-milling reduces the roasted leaf into an ultra-fine powder that dissolves seamlessly without losing the potency of its natural compounds. The result is a roasted tea rich in pyrazine and l-theanine, promoting deep recovery, digestion, and grounded focus.
The heritage of Kyoto and the future of daily restoration in the same cup. Sourced from Uji, this is hojicha crafted for modern longevity.
30g
Best enjoyed: All day
A century ago in Kyoto, tea merchants discovered a new ritual by applying high-heat roasting to green tea leaves and stems. The technique unlocked rich, toasted aromas, softened the natural astringency of the harvest, and stripped away nearly all caffeine.
Uji refined the craft into an art form. The region's premier tea gardens continue to cultivate nutrient-dense leaves that are carefully steamed, dried, and precision-roasted to develop deep notes of warm caramel, hazelnut, and cocoa. Modern micro-milling reduces the roasted leaf into an ultra-fine powder that dissolves seamlessly without losing the potency of its natural compounds. The result is a roasted tea rich in pyrazine and l-theanine, promoting deep recovery, digestion, and grounded focus.
The heritage of Kyoto and the future of daily restoration in the same cup. Sourced from Uji, this is hojicha crafted for modern longevity.
30g
Best enjoyed: All day
