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 Asked and Answered: What are the different types of hojicha?
 

What is the difference between Kuki Hojicha and Gokujo Hojicha?
You may know that hojicha is a type of Japanese green tea that has been roasted. This tea is an everyday favorite in Japan, for its woodsy aroma, its light flavor, and its versatility.

At Ippodo, we produce two different types of hojicha, Gokujo Hojicha, and Kuki Hojicha.

All hojichas are made by first producing a standard green tea. The leaves (and/ or stems) are steamed, dried, and sorted in a multiple-step process. When using leaves, the result of this process is a finished tea called Yanagi--just like our Wakayanagi.

 
Gokujo Hojicha
 

Gokujo Hojicha
This is the standard hojicha for many in Japan. It is made by roasting yanagi leaves and stems until medium brown, aromatic, and light. (The roasting process will remove some moisture in the tea leaves, making them lighter-by-volume than a plain yanagi.)
- Character: sweet, soft, fragrant
- Recommended for: Beginners; classic hojicha fans; aromatic tea fans

 
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Kuki Hojicha
 

Kuki Hojicha
This hojicha is made by starting with a fully produced stems tea. (Kuki means "stems" in Japanese). Then, we roast these stems thoroughly--they can stand a more thorough roasting compared to the leaves. The result is a more full-bodied hojicha with less sweetness, with the unique character of the stems, which reminds some people of peanuts or baking cookies.
- Character: round, deep, crisp, punchy
- Recommended for: Those who like strong flavors; hojicha lattes

 
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Bonus: Organic Hojicha
 

Bonus: Organic Hojicha
We released this leaves-and-stems hojicha recently as an organic-certified version of this popular tea. Its character is similar to Gokujo Hojicha, but is overall lighter.

 
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Hojicha is a great tea to sip by a fire in winter, or iced in the summer. Try the different varieties, and see if you don't become a hojicha fan yourself!

Gift included with year-end orders!
Orders this month include a free tea cloth, while supplies last.
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