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Proper Hojicha vs Café Grade

Most hojicha is over-roasted — tobacco-y, bitter, and built to hide low-grade leaves. This is not that.

Café Grade
High-quality Japanese hojicha Shizuoka & Kagoshima — two of Japan’s most prized growing regions
Never tobacco-y or burnt Over-roasting hides poor leaves — ours never needs to
Nutty, gentle, taste-forward roast Smooth caramel warmth — never heavy, never smoky
Ideal iced or as a warm hojicha latte
Naturally low in caffeine Perfect for afternoons and evenings