Organic Hojicha

Premium 92 P.

Premium organic Hojicha from the protected mountain area of Kirishima. Directly sourced from Yoshinaga Seicha and made with 40% southern cultivars and 60% yabukita. 100% nibancha, fine leaves. 100g
Character Mountain tea, quite strong, finely bitter, slightly astringent, full roast aroma
Tea Garden Yoshinaga Seicha
Terroir Kirishima, Kagoshima (prefecture), Japan
Harvest 2nd harvest (nibancha), end of April to mid-May, 2022
Cultivar 60% yabukita, 30% kanayamidori, 10% okumidori and zairai (native)
Elevation 670m above sea level
Steaming Medium (chumushi, 30-40 seconds)
Shading Shaded for approximately 5-7 days
Roast Strong roasting, pronounced dark colour
Organic Cert. EU certified organic, JAS organic since 2007 (cultivation according to organic standards since 1994)
Laboratory Tests Radioactivity (Region 08/2018)
Grade 92/100 p. (hojicha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€69.00 / 1kg
In stock

Tea Farm

Yoshinaga Seicha (Tsuyoshi Yoshinaga)

Mr. Yoshitake has managed the small and specialised tea farm in the picturesque mountains of Kirishima since 1976. After studying agriculture, his son Tsuyoshi Yoshinaga joined him in leading the farm, and together they transitioned to organic farming in 1994. The tea field is situated at a high elevation of 670m with good drainage and protected by mountains. This location provides significant fog in the mornings as well as evenings, and experiences large temperature differences between day and night, which facilitates the growth of the tea plants.



The strong mountain character of this premium hojicha is nicely balanced out by merit of the blend of southern cultivars including the native zarai with umami flavour, the shading of the tea plants before harvest, as well as the use of a fine nibancha (2nd harvest) with a small proportion of stems. The thorough roasting reveals itself in the full, dark brown colour of the cup. All in all, a potent and pleasantly bitter hojicha with a full roast aroma.


Relatively fine, small leaves; very few stems


Dark reddish 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

The tea field is nestled between picturesque mountains. The tea plants are exposed to much fog as well as significant temperature fluctuations between day and night. An organic fertiliser made from rice bran is used to support the plants' growth.

Yoshinaga Seicha is known for its nicely balanced blends. For this hojicha, the tea master pairs yabukita with a selection of uncommon as well as typical Kyushu cultivars (kanayamidori, okumidori, zarai) that give the tea more umami and character. Only a few kilos of this tea are produced each year.  

Single Origin

This tea is exclusively sourced from the above mentioned tea farm, Yoshinaga Seicha.

Sourced directly from the tea farmer.

Organic Certification


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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