Hand-Roasted Hojicha – Kohaku
Experience a rare, lightly roasted hojicha that preserves the fresh character of green tea while adding the warm, aromatic depth of traditional roasting. Crafted entirely from first-flush spring tea leaves grown near the Kizu River in southern Kyoto, this refined hojicha offers clarity, elegance, and a clean finish that appeals even to devoted green-tea drinkers.
Hand-Roasted for Precision
Each batch is roasted by hand, in small quantities, allowing the farmers to stop the roast at the exact right moment. Unlike factory-produced hojicha, where heat and timing are automated, this tea is roasted manually by experienced growers who rely on sight, aroma, and touch.
This slow, artisanal approach captures a delicate balance: a gentle roast aroma that enhances the tea without overpowering the natural sweetness of spring leaves.
Pure Cultivation, Exceptional Leaves
Unlike most hojicha, which is often made from later-season leaves, Morii Farm uses only the softest, highest-quality first-flush spring leaves. The cool river valley climate naturally limits pests, allowing the tea to be grown without pesticides.
The farm follows a strict philosophy throughout the year:
zero pesticides, zero chemical fertilizers, zero herbicides, and zero livestock manure.
From the Kizu River Valley, Southern Kyoto
The tea is grown in the fertile lands surrounding the Kizu River, where clean water, fresh air, and natural temperature variations support slow growth and concentrated flavor. This environment shapes a hojicha that feels calm, balanced, and quietly expressive of its origin.
Variety & Format
• 100% Yabukita first-flush spring leaves
• Carefully hand-roasted to a light, aromatic finish
• Suitable for hot brewing, lukewarm brewing, and cold brew
