Hojicha "Kyo"

RM30.00 MYR

Hojicha "Kyo"

RM30.00 MYR

 Our Hojicha "Kyo" is a Traditional Hojicha, with a sweet flavor and smoky aroma with none of the bitterness and caffeine usually associated with tea.

Our Hojicha Basic "Kyo" and Dark Roast "Aka" has the same origins as the first Hojicha that came from the region of Kyoto during the 1920s, making it the 100th Anniversary (or close!) of Hojicha!

Taste: Sweet
Harvest: June
Origin: Kyoto
Processing: Steamed, Rolled, Dried, Roasted


 

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    • Tea Brewing 101

     Our Hojicha "Kyo" is a Traditional Hojicha, with a sweet flavor and smoky aroma with none of the bitterness and caffeine usually associated with tea.

    Our Hojicha Basic "Kyo" and Dark Roast "Aka" has the same origins as the first Hojicha that came from the region of Kyoto during the 1920s, making it the 100th Anniversary (or close!) of Hojicha!

    Taste: Sweet
    Harvest: June
    Origin: Kyoto
    Processing: Steamed, Rolled, Dried, Roasted


     

      Preparing Our Teas

      Brewing tea can sometimes be a daunting task, especially if its your first time! Here's a temperature and steeping guide for the teas that we offer. 

       

       Method  Weight (grams) Water / Temperature Steeping time*  Re-steep? 
      Hot Brew  5 grams
      1-2 tsp
      200ml / 80°C 30 - 60s 3 - 5x
       Cold Brew  10 grams
      2-3 tbsp
      1 Litre / Cold 2-8 hours in Fridge 1 - 2x
      Teabags 1 Teabag 300ml / 90°C 30s+ 3 - 5x

      Hot brew teas are recommended as a warm accompaniment for a meal, or as a morning, afternoon, or even evening beverage as our teas contain a much lower amount of caffeine as compared to Coffee or even Matcha.

      For convenience, Cold Brew teas are recommended as it can be made well in advance and it also draws out the natural sweetness of the teas without the bitterness normally associated with teas.

       *Adjust to taste, longer for stronger tea