Tea story
The art of making hojicha dates back to the early 20th century in Japan, a time when the need for a more affordable tea led to the creation of this roasted green tea. Farmers sought to make use of older leaves and stems, which would otherwise go unused in high-quality teas like sencha or gyokuro. By roasting the leaves at high temperatures, they transformed what could be a wasted resource into a deeply aromatic, accessible tea, perfect for daily drinking and a comforting, roasted flavor profile.
This specific Autumn Hojicha comes from Tarui Tea Farm in Shizuoka, an area renowned for its long history of tea cultivation. The farm is led by Takayuki Tarui, who carries on the legacy of his family while carefully blending time-honored techniques with modern sustainable practices. Using the Yabukita cultivar—Japan's most widely grown tea plant—and the rare 7132 cultivar, Takayuki harvests the tea leaves in late September and early October, carefully selecting only those leaves that are mature enough for the roasting process.
The leaves undergo a delicate roasting process, where they are exposed to high heat in a specially designed roaster. This process is crucial: not only does it lock in the characteristic toasted, nutty aroma, but it also removes much of the astringency typical of green teas, leaving behind a smoother, gentler brew. The roasting enhances the tea’s natural sweetness, while imparting a rich, amber color to the infusion. The end result is a beautifully balanced tea, perfect for the cooler autumn months, as it offers a sense of warmth and comfort.
