Mie Hojicha
This hojicha is made in Mie Prefecture from the stems of tencha, the carefully shaded leaf used to make matcha. Roasting opens it into something entirely different, with a high, toasty aroma reminiscent of barley tea and no bitterness. The flavor is intentionally light, clean, and thirst-quenching rather than rich or heavy. Enjoy it alongside a meal, after grilled dishes, with sweets, or chilled over ice in summer.
Weight: 50g
Mie
Mie Prefecture, home to Ise tea, has cultivated tea for more than a thousand years. At the foot of the Suzuka Mountains, cool inland air, mist, and marked seasons help slow leaf growth and shape teas with clarity and balance. Mie is especially known for kabusecha and tencha, but the region also produces sencha, hojicha, and genmaicha.
Our Mie offerings show how one place can express itself across styles. Shade-grown tencha becomes matcha or, when its stems are roasted, a light and aromatic hojicha. Sencha blended with roasted rice becomes genmaicha, bringing together fresh green character and warm toasted grain. Each style keeps a clear sense of the leaf beneath the process.
Brew Guides
Steep
METHOD
Heat 200ml of water to 185°–195°. Combine with 5–6g of leaf.
STEEPING TIMES
- 1st: 30-45 seconds
- 2nd: 30 seconds
- 3rd: 45 seconds
TIP
Use near-boiling water — hojicha is roasted and needs heat to open fully. Pour over the leaf and steep briefly.
The tencha stem base makes this smoother than most roasted teas — it can handle a longer steep without turning bitter.
Flavor Profile
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