Tea Region
Tea tree
Cultivar
Harvest
Picking & processing
Wazuka, Kyoto, Japan
Camellia sinensis sinensis
Saemidori
Spring, 2024
Dark roast
On a crisp evening in the heart of Kyoto, there’s nothing quite like the warming embrace of a well-roasted hojicha. The Obubu Dark Roast Hojicha is a perfect companion for such moments—a tea that carries with it the depth of tradition and the comforting warmth of a hearth. Each sip tells the story of meticulously roasted green tea leaves, transformed through multiple levels of roasting into a drink that is smoky, sweet, and endlessly inviting.
When brewed, the fragrance evokes the sense of walking through a forest in autumn, with leaves crunching underfoot and the air filled with the faint smell of burning wood.
Roasted sweet potatoes
The caramelized sweetness of roasted sweet potatoes pairs beautifully with the smoky and nutty notes of the hojicha.
Sesame mochi
The chewy texture and subtle sweetness of sesame mochi harmonize with hojicha’s toasty, earthy profile, creating a satisfying contrast.
Grilled mackerel or saba shioyaki
The smoky, savory flavors of grilled fish complement hojicha’s roasted character, enhancing the umami experience.
Dark chocolate
The bittersweet richness of dark chocolate pairs wonderfully with the tea’s toasty notes, creating a decadent combination.
Japanese pickles (Tsukemono)
The slight acidity and saltiness of tsukemono cut through the tea’s smokeiness, offering a refreshing palate cleanse between sips.
