Kaneyju Hojicha – Rich, Roasted Aroma from Kyoto’s Traditional Sand Roasting

This distinctive Hojicha is crafted using Kyoto’s time-honored suna-iri (sand roasting) method, in which tea leaves are slowly roasted over high-temperature sand. The result is a mellow, full-bodied aroma and a clear, amber hue.

We use only first-flush tea leaves from a special harvest that occurs just once every four years. This rare ingredient gives the tea a lingering umami and depth, with flavor that holds beautifully through three steepings.