Strong-Roasted Hojicha – Character & Taste
This hojicha is a deeply roasted, refined tea made from carefully selected high-grade leaves. Unlike standard hojicha, which is often produced from lower-quality or late-season material, Morii Farm uses only first spring harvest leaves, allowing the tea to retain clarity and balance even through a stronger roast.
The deep roasting process brings out a warm, pronounced aroma and a gentle, natural sweetness, while keeping bitterness and astringency low. Naturally low in caffeine, this hōjicha is well suited for evenings, families with children, or anyone sensitive to caffeine. It is an ideal choice for a calming, grounding tea break.
Deep Roasting with Intention
The leaves are roasted more intensely than light hōjicha, resulting in a richer, fuller-bodied profile. Even with this stronger roast, the use of high-quality spring leaves ensures the tea remains smooth and elegant, never harsh or burnt.
This balance between depth and refinement reflects the farm’s careful, hands-on approach to tea making.
Pure Cultivation & Rare Farming Practice
The tea is grown on a small family-run farm near the Kizu River in southern Kyoto. The farm has been operated by the same family for four generations, preserving traditional knowledge and a strong respect for the land.
Today, nearly 99% of tea farms in Japan are commercialized and rely on pesticides and chemical inputs. Morii Farm remains a rare exception, following a strict philosophy of:
Zero pesticides, zero chemical fertilizers, zero herbicides, and zero livestock compost.
This commitment to purity is especially uncommon for hōjicha, which is typically made from lower-grade leaves.
A Hojicha Chosen for Depth and Calm
By combining deep roasting with exceptional raw material, this hōjicha offers warmth, sweetness, and calm without sacrificing quality. It is a tea rooted in place, process, and generations of careful craftsmanship.
