Our Cultivars
We have carefully selected two iconic Japanese cultivars, renowned for the quality and richness of their aromatic profiles.
Yabukita
The most widespread and recognized tea variety in Japan, Yabukita brings balance, depth, and consistency to the palate. It provides a stable and refined base, ideal for revealing the full delicacy of a high-quality hojicha.
Yutakamidori
The Yutakamidori cultivar is distinguished by its aromatic richness and natural sweetness. It adds roundness, extra depth, and warm notes that enrich the taste profile of our hojicha.
While some blends include stems, we exclusively use tea leaves to guarantee superior quality and unparalleled aromatic richness.
In the Heart of Kagoshima
Our hojicha comes from the first harvest in Japan and is grown in the Kagoshima prefecture, located in the south of the island. This region benefits from a mild and bright subtropical climate, with stable temperatures throughout the year and generous sun exposure.
These natural conditions promote regular and harmonious growth of the tea leaves, allowing them to fully develop their aromas.
Kagoshima's climate ensures balanced leaf growth while limiting excess humidity. This stability reduces the risk of alteration and allows for a healthy, fine, and perfectly controlled raw material.
The result: tea leaves of great purity, offering a subtle and elegant aromatic palette, essential to the quality of our hojicha.
Our Roasting Method
Our hojicha is made exclusively from tea leaves, then slowly and precisely roasted in a drum roaster, using traditional Japanese craftsmanship.
Gentle rotation and rigorous temperature control reveal the characteristic roasted notes of hojicha while preserving the delicacy of its aromas.
This slow and controlled roasting results in a round cup, without bitterness, and naturally easier to digest.
JAS certification
Our Hojicha is JAS (Japanese Agricultural Standards) certified, the official Japanese certification that guarantees compliance with strict standards for cultivation, processing, and traceability.
This certification attests to a tea cultivated without pesticides or synthetic chemical fertilizers, with respect for the soil, plants, and environment.
For us, it is a guarantee of transparency, quality, and faithfulness to the most demanding Japanese agricultural practices.
Exceptional quality
The quality of our hojicha is based on a rigorous selection of premium cultivars, chosen for their balance and aromatic richness. From harvesting to roasting, each step is carried out using traditional Japanese craftsmanship, with respect for the tea and its raw material.
Only carefully selected leaves are used, in order to obtain a balanced, smooth taste, without bitterness, with the delicately roasted notes that characterize an exceptional hojicha.