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Marukyu Koyamaen

Kiku Kaori Hojicha (Roasted Green Tea)

Kiku Kaori Hojicha (Roasted Green Tea)

£18.00
£18.00
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Kiku Kaori is crafted by blending first-picked leaves with fine stems carefully sorted from Karigane (Kukicha). This is a light, naturally sweet tea made from the tender stems and leaf veins left over from high-grade Tencha leaves used for Matcha. Tencha, the shade-grown leaves destined to become Matcha — this Hojicha is then gently roasted to reveal its distinctive character.

The Marukyu label signifies the highest quality, ensuring that each sip delivers a balanced, full-bodied flavour. Ideal for relaxing moments, this tea pairs beautifully with a variety of snacks or sweets.

The distinct roasted flavour and smooth finish make it an excellent introduction to the world of hojicha for newcomers, while also satisfying the discerning palate of seasoned tea connoisseur. Easy on the stomach and rich in vitamin C without the caffeine, this tea is sure to be beloved by all. 

Please note that all best before dates are in the Japanese format YY.MM.DD

80g Net 

How to Brew

  1. Put the tea leaves in a pot. For 3 servings use 2 table spoons of tea (about 7～9 g). For 5 servings use 2 full table spoons of tea (about 11～13 g). Adjust to taste.
  2. Fill up a tea cup to 80% with hot water into 3 small cups (about 60ml each) and let it cool down to a temperature of 70℃～75℃. A lower temperature will produce a milder and rounder taste, while higher temperatures will make the tea taste more sharp. If you enjoy sharp tasting teas, a temperature of 85℃～90℃ is suitable.
  3. Fill up the water back into the pot from the 3 cups and wait for one minute. When a higher temperature is desired, just wait for 30 seconds.
  4. Fill up the tea evenly into the 3 cups to obtain the same taste and concentration. Do not leave any tea in the pot, but fill up all out to the last drop.
  5. For a second infusion, use water of a little higher temperature than for the first and let the tea draw for only 10 seconds before filling up it into the cups.

About the Tea Maker

Marukyu Koyamaen

Marukyu Koyamaen is one of the most prestigious tea makers in Japan, having been producing matcha tea since 1704.  Having developed the original production system, they now use a combination of modern and traditional processes to maintain as many historic elements as possible. They don’t grind matcha tea manually anymore, but they do use traditional stones. Supplying top tea ceremony schools, high ranking shrines and temples, and top hotels, they’ve won numerous tea competition awards.

How to Make Perfect Tea

  1. Put the tea leaves in a pot. For 3 servings use 2 table spoons of tea (about 7～9 g). For 5 servings use 2 full table spoons of tea (about 11～13 g). Adjust to taste.
  2. Fill up a tea cup to 80% with hot water into 3 small cups (about 60ml each) and let it cool down to a temperature of 70℃～75℃. A lower temperature will produce a milder and rounder taste, while higher temperatures will make the tea taste more sharp. If you enjoy sharp tasting teas, a temperature of 85℃～90℃ is suitable.
  3. Fill up the water back into the pot from the 3 cups and wait for one minute. When a higher temperature is desired, just wait for 30 seconds.
  4. Fill up the tea evenly into the 3 cups to obtain the same taste and concentration. Do not leave any tea in the pot, but fill up all out to the last drop.
  5. For a second infusion, use water of a little higher temperature than for the first and let the tea draw for only 10 seconds before filling up it into the cups.
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