CeremonialBestseller
Daily
SHIBUI 渋い Hojicha
SHIBUI Roasted Hojicha 100g · Kagoshima · 100 g
$24.00- Low-caffeine evening option — roasted, smoky, caramel-sweet
- Roughly half the price of comparable hojicha tins
- Great in lattes and baking alike
- Cultivar
- Yabukita (roasted)
- Harvest
- Second flush
- Origin
- Kagoshima
- Weight
- 100 g
- Best for
- Evening / lattes / baking
- Batch
- OKM-24B-SHB
Grade comparison
| Attribute | Ceremonial | Daily | Culinary |
|---|---|---|---|
| Best for | Usucha / drinking straight | Lattes & smoothies | Baking & cooking |
| Flavor | Sweet, umami-rich, low bitterness | Balanced, stands up to milk | Bold, vivid green |
| Harvest | First harvest | Second harvest | Later harvest |
| Origin | Uji | Kagoshima | Kagoshima |
Note Origin reflects our current supply chain and may be updated for transparency.
How to brew
- 1
Heat water
90°C (194°F) — hojicha loves hotter water.
- 2
Steep
Steep 30–45 s; the roast opens up as it cools.
- 3
Serve
Pour over ice for a smoky-sweet iced hojicha.
- ✦
Utensils
A bamboo chasen and chawan make the ritual easier.
