Bo Hojicha
Tenryu P. Free

Super Premium 95 P.

Premium Bo Hojicha. Rare tea made exclusively from stems of the 1st + 2nd harvests of yabukita in the top growing region of Tenryu. Mountain tea fields, pesticide-free cultivation. Directly sourced from the tea farmer. 70g
Character Rarity: 100% stems, distinct roast aroma, yet mild and slightly sweet
Tea Garden Young and renowned tea farmer in Tenryu
Terroir Tenryu, Upper Abe River, Shizuoka (prefecture), Japan
Harvest 1st + 2nd harvest (ichibancha), end of April to mid-May, 2022
Cultivar Yabukita (100%)
Elevation 800m above sea level
Steaming Short (asamushi, 20 seconds)
Roast Medium to strong oven roasting
Leaf 100% stem content
Organic Cert. Not certified organic, but pesticide-free cultivation
Laboratory Tests Radioactivity (Region 08/2018); Radioactivity and Pesticides (01/2017)
Grade 95/100 P. (hojicha category); Super Premium Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€127.14 / 1kg
In stock

Tea Farm

We source this hojicha from a young and renowned organic tea farmer specialising in the production of classic Shizuoka sencha and high-quality bancha.



This rare hojicha is made exclusively from the stems of the 1st and 2nd harvest collected from the small quantities available from tea farms in the mountains of Tenryu. The stems ensure a pleasantly mild hojicha with light roast aroma despite the relatively strong roast of the tea. The Bo Hojicha is a pleasure to drink and finishes with a pleasantly fresh and slightly astringent note. The cup is an attractive, bright honey colour.


Thick as well as delicate stems


Delicate orange


Hojicha's fine needles are gently roasted in special Hojicha roasters after being processed into Sencha or Bancha, whereby they develop malty sweet aromas and even caramel notes. Unlike most other Hojicha teas on the market, we only use absolute top quality and 1st harvests, a difference that has an extremely positive effect on both taste and nutritional content. Due to its mild flavour profile, Hojicha is also extremely popular in Japan, particularly during the winter holidays and after sumptuous meals and feasts.

Cultivation & Processing

This rare tea was produced exclusively for Sunday Natural. An experienced tea master in Shizuoka collects the stems from mountain tea fields in Tenryu and roasts each batch individually. All stems are from pesticide-free cultivation. Only a few kilos of this tea are produced each year. 

Single Origin

Sourced directly from the tea farmer.


Brewing Guide

2 heaped tsp per 200-300ml (60°C) water. Steep for 2 minutes. 


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

The ideal teapot for this hojicha is a brown kyusu or dobin for hojicha (which allows it to develop a more full-bodied flavour). For a more neutral taste, a black tokoname kyusu with a fine ceramic sieve can be used.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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