Tea type
Green Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Jason
Average preparation
180 °F / 82 °C 2 min, 15 sec 8 oz / 236 ml

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5 Tasting Notes View all

  • “Harney & Sons' hojicha is actually a hōji kukicha: most hōjicha is roasted bancha leaves, while hōji kukicha is made by roasting the twigs that are a byproduct of mechanical harvesting of leaves...” Read full tasting note
    FDH 5 tasting notes
  • “I believe this specific grade of Hojicha is called 雁ヶ音ほうじ茶 (Karigane Hōjicha), which is similar to Kukicha. The difference from Kukicha is that this form of Hojicha is roasted over a charcoal fire...” Read full tasting note
    81
    Scharp 115 tasting notes
  • “There are three words to describe this tea: toasty, toasty, and toasty. This makes a nice cup of relaxing flavors of roasted tea. It is very similar in flavor to Genmaicha, a Japanese green tea...” Read full tasting note
    71
    escosan 4 tasting notes
  • “Yeeeeeeeeeeeeeeeeeees my H&S order finally came today!! My very first experience ordering from them, and overall? Would do again! The processing time might have been a week, but when it finally got...” Read full tasting note
    sweetea 17 tasting notes

From Harney & Sons

Roasted tea stalks are a favorite beverage in Japan. You might want to consider this alternative to your morning brew.

About Harney & Sons View company

Since 1983 Harney & Sons has been the source for fine teas. We travel the globe to find the best teas and accept only the exceptional. We put our years of experience to work to bring you the best Single-Estate teas, and blends beyond compare.

5 Tasting Notes

5 tasting notes

Harney & Sons’ hojicha is actually a hōji kukicha: most hōjicha is roasted bancha leaves, while hōji kukicha is made by roasting the twigs that are a byproduct of mechanical harvesting of leaves for bancha. (They also sell a plain kukicha, made from twigs that haven’t been roasted.) In a funny little twist on tea making priorities, this twig tea actually has a few unextracted leaf fragments left in it, which drift to the bottom of the pot as it brews while the twigs remain afloat.

Amber-copper liquor, nice toasty smell. In fact, “toasted” pretty much sums up the aroma and flavor of this tea. There’s a little bit of tannic astringency from all the wood, but it doesn’t define the cup. I’ve never used milk or sugar with this one, but I suspect that adding both would produce something an awful lot like drinking a hot bowl of shredded wheat. There’s no traditional tea flavor to speak of.

This is definitely a comforting way to end a day, thanks to both the pleasant taste and the low caffeine content. Mike Harney writes in his book that the flavor of this tea closely resembles that of coffee, which I take as evidence that he doesn’t drink much coffee, but it’s definitely a nice option for introducing coffee drinkers (or lovers of breakfast cereal) to the tea world.

Preparation
190 °F / 87 °C 3 min, 0 sec

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81
115 tasting notes

I believe this specific grade of Hojicha is called 雁ヶ音ほうじ茶 (Karigane Hōjicha), which is similar to Kukicha. The difference from Kukicha is that this form of Hojicha is roasted over a charcoal fire on porcelain.

This is one of the teas I ordered just before I went on my vacation.

Leaf Quality
This tea was only stems, as it is supposed to be. I did not find one leaf, so they did a good job of separating the two. The dry leaves smelled like the Genmai Cha I recently tried. Very toasty.

Brewed Tea
The color of the brewed tea was that of a Brandy or Scotch with a pinkish hue. It was also toasty, but not smokey. The flavor was very light, and savory. I could still taste the typical green tea flavor amid the toastiness. However, as toasty as the brewed tea smelled, I expected a stronger beverage.

I’m pretty satisfied with this purchase. Next time I’ll break the rules and steep longer to bring out more flavor. This tea was not very bitter, so I suspect that not much more bitterness should come out if I do so.

Preparation
170 °F / 76 °C 2 min, 30 sec

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71
4 tasting notes

There are three words to describe this tea: toasty, toasty, and toasty.

This makes a nice cup of relaxing flavors of roasted tea. It is very similar in flavor to Genmaicha, a Japanese green tea with toasted rice, but even more toasty. Like the previous comment remarked, it is a nice and relaxing tea, though steeping it for only 1.5 mins gives it a more pleasant softness.

Preparation
180 °F / 82 °C 1 min, 30 sec

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17 tasting notes

Yeeeeeeeeeeeeeeeeeees my H&S order finally came today!! My very first experience ordering from them, and overall? Would do again! The processing time might have been a week, but when it finally got to the shipping stage, I had tea at my door within two days. Impressive, I’d say.

I splurged on quite a few tins—I’m justifying it with, “Well! September is my birth month and and and this is the year of An Official Quarter Life Crisis! I DESERVE TEA AND HERMITHOOD, I JUST DO!”—and this is the first tea I broke into. Oh my goodness, the smell is amazing. So toasty! So coffee-ish while still being TEA! (Note: I’m usually on the fence about coffee-imitating teas. DT’s Coffee Pu’erh / Jumpy Monkey were . . . okay, but there was no incentive to re-buy.) Taste-wise, this is delicious: a nice, full mouth-feel, super roasted wood-y/bark-y, and so naturally sweet.

I’m going to be tearing through this tin like no tomorrow. Good thing this has a lower caffeine content than other greens . . .

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95
79 tasting notes

This is one of my absolute favorite teas. I love hojichas in general, but adore hoji-kukichas even more. You can oversteep for what seems like days and never encounter any bitterness. Just a beautifully roast-y, caramel-y, toasted brew. Because of the low caffeine I often choose this one at bedtime or later in the night when I can’t sleep and I’ve never had trouble falling asleep afterwards. This is one of my always-on-hand teas that I just can’t imagine being without.

Preparation
180 °F / 82 °C 2 min, 15 sec 1 tsp 8 OZ / 236 ML

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