Kuki Hojicha

Kuki Hojicha is a mild and aromatic Japanese tea made from carefully selected stems and small twigs from the tea plant. Unlike classic hojicha, which is often made from tea leaves, kuki hojicha requires extra careful sorting and a gentle roasting. Only the best stems are used, giving the tea a particularly smooth and rounded character, without the bitter aftertaste that leaves can sometimes give. The roasting process brings out warm, nutty notes with subtle hints of caramel and a pleasant sweetness that almost melts in the mouth. The careful process makes each cup balanced and smooth, with an aroma that is both soothing and inviting. Kuki Hojicha is also naturally low in caffeine, making it an excellent choice for evenings or quiet moments during the day. The tea can be brewed several times; the first infusion should be kept short, while the subsequent ones can be slightly longer to allow new, subtle nuances to emerge.

It is a tea that is enjoyed both on its own and with meals, and the extra care taken in sorting and roasting makes Kuki Hojicha an exclusive choice for those who want high quality and a smooth, round flavour experience in every cup. Perfect for those who want to enjoy a roasted Japanese tea with both depth and elegance.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 85-90°C

Infusion 2-3 minutes

K uki Hojicha is well suited to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer to allow the flavours to deepen and the nuances to emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.