Organic Hojicha Kukicha — roasted stems, caramel, and toasted hazelnut
I offer this organic roasted Kukicha from Japan. Made using a traditional roasting method, it develops indulgent notes of caramel and toasted hazelnut. A liquor very low in caffeine, ideal for an evening tasting.
Bio certifié • DE-ÖKO-003
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Not sure yet? Try the 10g sample first (2–3 cups).
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- Paiement sécurisé
- Expédié sous 48 h
- Échantillons dispo
With this Organic Hojicha Kukicha, I offer a journey into the tradition of roasted teas from Japan. Made from tea stems subjected to high-temperature cooking, it reveals enveloping notes of caramel and hazelnut. Almost caffeine-free, it is the great green tea for late afternoons and comforting moments.
Infusion timer
Use my interactive online timer to respect the infusion time of 2 to 3 minutes. Hojicha can handle longer infusions if you enjoy woody notes.
CompositionThe transformation through roasting
The woody appearance of this tea comes from two specific characteristics: the nature of the harvested leaves and the heating method.
Kukicha: Stem tea
This tea is a Kukicha, meaning it is made exclusively from the stems and veins of the tea plant (Camellia sinensis). Naturally mild and low in caffeine, the stems offer a liquor without any astringency.
Hojicha: The roasting process
The stems undergo artisanal roasting at nearly 200°C. This cooking breaks down tannins and caramelizes the plant’s natural sugars (Maillard reaction). The green tea turns brown and develops unique aromas of roasted nuts and toasted bread.
Know-howMy selection for a universal tea
I selected this organic batch in Japan to offer a green tea that can accompany your relaxation moments without disturbing your sleep.
For whom?
- To discover: The lover avoiding the bitterness of classic green teas, looking for a very mild, almost nostalgic hot drink.
- For the amateur: The regular drinker seeking a truly flavorful evening beverage, beyond herbal teas and plant infusions.
- For the enthusiast: The connoisseur who appreciates food and tea pairings; Hojicha pairs wonderfully with pastries or savory Japanese cuisine.
DetailsFull identity
TipsMy extraction protocol
Reference preparation
The advantage of Hojicha is its tolerance. Use water between 75°C and 85°C. Measure 3.5 grams of stems (the tea is bulky) for 250 ml of water. Steep for 2 to 3 minutes. The tea will never become bitter, even if you leave it a bit longer.
Variations
- Winter Hojicha Latte: Brew strongly (5 minutes) with a little water, then top up with hot, frothed plant-based milk (oat). It’s one of the best lattes in the world.
- Refreshing Iced Tea: Let 10g of stems steep in 1L of cold water in the refrigerator overnight. The infusion will remind you of the iced teas served in Japanese restaurants in summer.
FAQFrequently Asked Questions
Category Why is it called green tea when it is brown?
The term "green tea" means that the oxidation of the plant was stopped immediately after harvest. Its brown color is not due to oxidation (as with black tea), but to the roasting of the stems.
Sleep Can I really drink it in the evening?
Yes. The stems (Kukicha) naturally contain very little caffeine, and the high-temperature roasting (Hojicha) enhances the rest of the molecule. It is the quintessential evening drink in Japan.
Taste Is caramel added?
No, this tea is 100% pure and without added flavors. The caramel notes come exclusively from the caramelization of the natural sugars present in the stem during roasting.
Re-infusion Can it be re-infused?
Yes, you can easily do a second infusion by increasing the time to 4 minutes. The flavor profile will simply be milder and a bit more woody.
Tout ce qu'il faut savoir pour bien choisir et préparer son thé.
Comment préparer le matcha ?
Tamisez 1 à 2 g de matcha (½ à 1 cuillère bambou) dans un bol. Versez 60–70 ml d'eau à 70–80 °C, puis fouettez vivement en W avec le chasen jusqu'à obtenir une mousse fine.
Quelle température pour infuser le thé vert ?
Entre 70 et 80 °C pour préserver la douceur et éviter l'amertume. 1 à 2 minutes d'infusion suffisent ; vous pouvez réinfuser les feuilles 2 à 3 fois.
Comment conserver mon thé ?
À l'abri de l'air, de la lumière, de l'humidité et des odeurs, dans une boîte hermétique opaque. Évitez le réfrigérateur. Consommez idéalement dans les 12 mois.
Quels sont les délais et frais de livraison ?
Livraison offerte dès 49 € d'achat. Les commandes sont préparées avec soin sous 1 à 3 jours ouvrés et expédiées en France et en Europe.
Proposez-vous des échantillons ?
Oui. Pour de nombreux thés, un format échantillon (environ 10 g, soit 2–3 tasses) est proposé sur la fiche produit afin de découvrir avant de s'engager.
Qu'est-ce que le Kintsugi ?
Le Kintsugi est l'art japonais de réparer la céramique brisée à l'or, en sublimant la cassure plutôt que de la cacher. Une philosophie de la beauté imparfaite, le wabi-sabi.
Vos thés sont-ils bio ?
Une grande partie de notre sélection est issue de l'agriculture biologique certifiée. La certification est indiquée sur chaque fiche produit concernée.