Hōjicha Essential Kit — Tools Only
Everything you need to prepare hōjicha at home, without the tea: a bamboo chasen, a chashaku scoop, a ceramic chawan bowl and a fine-mesh sifter.
Perfect if you already have your own hōjicha, or want to build your ritual one piece at a time.
A round, comforting taste: toasty and nutty at the base, with natural sweetness and a creamy texture when whisked with milk. Without the sharp green edge of matcha, hōjicha is the calmer cup.
Hōjicha was born in Kyoto nearly a century ago, when a tea merchant roasted his leftover leaves instead of discarding them. The roasting removes much of the caffeine and tannin, leaving a warm, nutty aroma. We roast slowly over charcoal until the leaves turn from green to deep amber brown, then grind to a fine powder. The same principle as matcha, in a different world of flavor.
Both teas come from the same plant, taken in opposite directions. Matcha is shade grown, vivid and green. Hōjicha is roasted to a deep amber brown. If matcha is your morning, hōjicha is your afternoon.
Once opened, seal the tin tightly and store in a cool, dry place away from direct sunlight to preserve freshness and aroma.
Orders ship within 48 hours. Free shipping on orders over 200₪. Unopened tins may be returned within 30 days for a full refund. Contact us at fermented.bar@gmail.com.
From Ise, Japan
Our matcha and hōjicha come from Maruei, a family producer in Ise, Mie Prefecture, working in direct partnership with local farmers. Tea from the Ise region was historically offered to Japan's imperial court. Every harvest is JAS Organic certified, shade grown, and stone ground in small batches.