Japanese Hojicha Blend – Curated Original Roasted Green Tea by Myokoen 150g/5.2oz

Myokoen, founded in 1916 (Taisho 5), is a tea selection, processing, and sales company headquartered in Atsuta-ku, Nagoya.

Differences Between Green Tea and Hojicha

Green tea and hojicha differ in both the harvesting time of the leaves and the processing methods.
Green tea is made by steaming freshly picked tea leaves to prevent oxidation, preserving their vivid green color and refreshing flavor.
The taste varies depending on the variety and origin of the tea leaves, and green tea generally contains slightly more caffeine than hojicha.
Hojicha is made by roasting green tea at high temperatures, reducing bitterness and astringency while drawing out a distinct toasty aroma. The leaves turn a reddish-brown color in the process.
With its smooth taste and gentle sweetness, hojicha contains less caffeine and is widely enjoyed across all age groups.

Myokoen’s Signature Hojicha

The defining characteristics of Myokoen’s hojicha are found in three elements: blending (gōgumi), roasting, and moisture balance.

Instead of using tea leaves from a single region, Myokoen carefully selects leaves from across Japan and blends only those that retain their flavor and aroma even after roasting.
While most hojicha is roasted at high temperatures for an extended time, Myokoen takes a different approach—roasting briefly over high heat to achieve a light roast.
This technique enhances the aroma while preserving the natural moisture in the tea, allowing the original sweetness, umami, and fragrance of the green tea to shine through.
The result is a clean, refreshing taste achieved through expert control of the roasting process.

Thanks to over 100 years of expertise, Myokoen has full confidence in the quality of their blended tea even before roasting. This confidence is what enables their secret roasting technique.
Not only the taste but also the appearance of their hojicha sets it apart from others. It is a tea experience you can see, smell, and taste—truly one of a kind.

Be sure to try Myokoen’s hojicha and discover why it continues to be a beloved specialty in Nagoya.

Recommend Use
How to Brew?

1,Prepare the tea leaves:
Place approximately 10 grams of hojicha tea leaves into a teapot or kyusu (Japanese teapot).

2,Pour the hot water:
Boil water and pour about 400 ml into the teapot—this amount is suitable for four servings.
Although hojicha is a type of green tea, it is brewed with boiling water without cooling it first.
The high temperature releases the tea’s signature aroma, allowing you to enjoy its rich fragrance rising with the steam.

3,Steep the tea:
After pouring the hot water, place the lid on the teapot and let the tea steep.
The steeping time is typically around 30 seconds to 1 minute, but can be adjusted according to personal preference.
Steeping enhances the flavor and deepens the aroma of the tea.

4,Pour evenly:
Once the tea is ready, pour it gradually into cups to ensure an even distribution of flavor.
Start by pouring a small amount into each cup in rotation, allowing the richness of the tea to be shared evenly.