Bo Hojicha
A first flush Japanese roasted green tea made from the stems of a high grade of sencha.
Bo Hojicha is a rare type of roasted stem green tea crafted from the first flush (Shincha) harvest of high-quality Sencha. Unlike standard Hojicha, which is typically made from the leaves or lower-grade teas, this Bo Hojicha is made from the stems of the tea plant, specifically those gathered during the sorting process of the spring first flush. In Japanese, Bo translates to stick signifying that this tea is made from the sticks or stems of the tea plant. Gently roasted by an award-winning tea master in Shizuoka, this tea preserves the natural sweetness of the freshly harvested plant material, resulting in a warm, toasty, and subtly sweet infusion. With its very low caffeine content, Bo Hojicha is perfect for the whole family, offering a comforting and flavorful tea experience at any time of day. Great for use in mixology and over ice.
Tasting notes:
Umami | Caramel | Roasted Nuts | Toast
50 gram pouch | approx. 16 servings (each serving can be infused multiple times)
100 gram pouch | approx. 33 servings (each serving can be infused multiple times)
Origin: Shizuoka, Japan Ingredients: Cultivated without chemicals green tea
A first flush Japanese roasted green tea made from the stems of a high grade of sencha.
Bo Hojicha is a rare type of roasted stem green tea crafted from the first flush (Shincha) harvest of high-quality Sencha. Unlike standard Hojicha, which is typically made from the leaves or lower-grade teas, this Bo Hojicha is made from the stems of the tea plant, specifically those gathered during the sorting process of the spring first flush. In Japanese, Bo translates to stick signifying that this tea is made from the sticks or stems of the tea plant. Gently roasted by an award-winning tea master in Shizuoka, this tea preserves the natural sweetness of the freshly harvested plant material, resulting in a warm, toasty, and subtly sweet infusion. With its very low caffeine content, Bo Hojicha is perfect for the whole family, offering a comforting and flavorful tea experience at any time of day. Great for use in mixology and over ice.
Tasting notes:
Umami | Caramel | Roasted Nuts | Toast
50 gram pouch | approx. 16 servings (each serving can be infused multiple times)
100 gram pouch | approx. 33 servings (each serving can be infused multiple times)
Origin: Shizuoka, Japan Ingredients: Cultivated without chemicals green tea
A first flush Japanese roasted green tea made from the stems of a high grade of sencha.
Bo Hojicha is a rare type of roasted stem green tea crafted from the first flush (Shincha) harvest of high-quality Sencha. Unlike standard Hojicha, which is typically made from the leaves or lower-grade teas, this Bo Hojicha is made from the stems of the tea plant, specifically those gathered during the sorting process of the spring first flush. In Japanese, Bo translates to stick signifying that this tea is made from the sticks or stems of the tea plant. Gently roasted by an award-winning tea master in Shizuoka, this tea preserves the natural sweetness of the freshly harvested plant material, resulting in a warm, toasty, and subtly sweet infusion. With its very low caffeine content, Bo Hojicha is perfect for the whole family, offering a comforting and flavorful tea experience at any time of day. Great for use in mixology and over ice.
Tasting notes:
Umami | Caramel | Roasted Nuts | Toast
50 gram pouch | approx. 16 servings (each serving can be infused multiple times)
100 gram pouch | approx. 33 servings (each serving can be infused multiple times)
Origin: Shizuoka, Japan Ingredients: Cultivated without chemicals green tea
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Bo Hojicha, or "stick Hojicha," is a unique roasted green tea originating from the Shizuoka region of Japan. This tea is made from the stems and twigs (the "sticks") of the tea plant, which are collected during the first flush (Shincha) harvest—known for its tender and nutrient-rich plant material. The first flush is highly prized in Japanese tea culture for its superior flavor and high concentration of nutrients, making it a sought-after harvest for premium teas.
After harvesting, the stems and twigs are steamed to prevent oxidation, following the traditional process used for Japanese green teas like Sencha. What distinguishes Bo Hojicha is the roasting process that follows, where the stems are roasted at a high temperature, transforming the green plant material into a reddish-brown color and imparting a toasty, slightly sweet flavor. This roasting process also reduces the caffeine content, making Bo Hojicha a popular choice for those seeking a gentle, calming tea.
Bo Hojicha's flavor profile is milder and sweeter than traditional Hojicha made from leaves, with subtle notes of caramel, roasted nuts, and a hint of earthiness. The aroma is reminiscent of roasted nuts or lightly toasted grains, offering a comforting and soothing sensory experience. The lower caffeine content and the use of stems make this tea an ideal option for evening consumption or for those sensitive to caffeine.
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Very Low Caffeine: Ideal for evening consumption or for those looking to reduce caffeine intake while still enjoying a flavorful tea.
Rich in Antioxidants: Like other green teas, Bo Hojicha contains antioxidants that support overall health and well-being.
Digestive Aid: The warm, toasty flavor of Bo Hojicha can help soothe the stomach and aid digestion, making it a great choice after meals.
Family-Friendly: With its low caffeine content, this tea is suitable for all ages and can be enjoyed by the entire family.
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Preparation Method
Tradtional Preparation:
Use 3-4 grams of tea per 6-8oz of 158-176°F (70-80°C) using a teapot, kyusu or infuser mug
Steep for 1-2 minutes
Good for multiple steeps
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Cold Steeping
Method: Cold steeping involves combining tea and cold water, allowing it to steep over an extended period. This method is ideal for green teas, white teas, lightly to moderately oxidized oolong teas, and some botanicals.
Instructions:
Measure:
Use 1 gram of tea per 2 ounces of cold, filtered water.
Combine:
Place the tea leaves in a vessel.
Add the cold, filtered water based on the ratio.
Steep:
Refrigerate and steep for 4 to 24 hours.
Use less tea for longer steep times to avoid over-extraction.
Strain and Serve:
Strain the tea leaves.
Serve the cold-steeped tea over ice or as is.
Enjoy:
Relish the refreshing and flavorful cold-steeped tea, perfect for any time of the day.
Ice Steeping (Kouridashi)
Method: Ice steeping, also known as Kouridashi, is a Japanese technique where tea is steeped over ice, allowing the flavors to extract slowly as the ice melts. This method produces a concentrated flavor without bitterness or astringency.
Instructions:
Measure:
Use 1 gram of tea per 1 ounce of ice.
Prepare:
Place the measured tea leaves in a vessel.
Add the appropriate amount of ice.
Steep:
Allow the ice to melt naturally at room temperature or in the refrigerator.
Serve:
Once the ice has melted completely, strain the tea leaves.
Serve the concentrated tea as is, or over more ice if desired.
Enjoy:
Savor the rich and nuanced flavors of your ice-steeped tea, perfect for a refreshing drink.