{"product_id":"miyanoen-light-roast-hojicha-100g","title":"Miyanoen Light Roast Hojicha from Sayama, Saitama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eA hojicha roasted light enough to keep the sweetness of the tea — from Sayama, the tea country closest to Tokyo, where the craft has always been about the roast.\u003c\/p\u003e\n\u003cp\u003eMost hojicha sold outside Japan is roasted dark: chocolatey, smoky, unmistakable. This is the other kind. Miyanoen stops the roast early — \u003cem\u003easa-iri\u003c\/em\u003e, a light roast — while the aroma is still bright and the natural sweetness is still there. It brews a clear amber cup with almost no astringency.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA light roast, not the dark chocolatey roast most hojicha abroad is — toasted aroma up front, the sweetness of green tea still underneath.\u003c\/li\u003e\n\u003cli\u003eMade from first-flush stem tea, \u003cem\u003ekukicha\u003c\/em\u003e — the sweeter, gentler part of the plant, which is why this reads rounder than a leaf hojicha.\u003c\/li\u003e\n\u003cli\u003eFrom Sayama in Saitama, one of Japan's three classic tea regions: the old saying gives color to Shizuoka, aroma to Uji, and flavor to Sayama.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Miyanoen in Sayama, Saitama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roasted green tea stems (\u003cem\u003ekukicha\u003c\/em\u003e), Sayama, Saitama. Nothing else.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None known.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sayama, Saitama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place, away from strong smells — tea absorbs odors easily. Press the air out of the bag before you reseal it — a light roast loses its aroma faster than a dark one.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's story\u003c\/summary\u003e\n\u003cp\u003eMiyanoen has been a tea family in Sayama since 1869, now in its fifth generation — a small finishing house that takes leaf from growers across the Sayama hills, blends it, and roasts it itself. Sayama's signature is that final roast: slow and deep, which is why the old saying ends where it does, with flavor.\u003c\/p\u003e\n\u003cp\u003eThe full story of Miyanoen and the Sayama roast lives on the \u003ca href=\"\/products\/roast-it-yourself-hojicha-set\"\u003eRoast It Yourself Hojicha Set\u003c\/a\u003e page.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eToasted rice and chestnut on the nose, a light body, and a clean sweet finish. Stem tea carries less of the astringency that leaf does, and the light roast leaves more of the green tea underneath than a dark hojicha would — less caramel, more grain and blossom. Almost no bitterness, even if you forget it steeping.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open\u003e\u003csummary\u003eBrewing ideas\u003c\/summary\u003e\n\u003cp\u003eHot, use about a tablespoon for a small pot with water just off the boil and give it thirty seconds; hojicha is forgiving, so a longer steep deepens it rather than turning it sharp. In summer the cold brew is the better trick — a spoonful in a bottle of cold water, overnight in the fridge, and there is something to reach for that isn't a can, with no sugar and very little caffeine.\u003c\/p\u003e\n\u003cp\u003eIf you would like to roast your own, the same tea house sells a green tea made to be roasted into hojicha — that is what the \u003ca href=\"\/products\/roast-it-yourself-hojicha-set\"\u003eRoast It Yourself Hojicha Set\u003c\/a\u003e is for, and \u003ca href=\"\/blogs\/recipes\/hojicha-in-a-frying-pan\"\u003eHojicha in a Frying Pan\u003c\/a\u003e shows how. Still choosing which Japanese tea belongs in your kitchen? Our guide to \u003ca href=\"\/blogs\/guides\/matcha-sencha-gyokuro-hojicha\"\u003eMatcha, Sencha, Gyokuro, or Hojicha\u003c\/a\u003e lays them side by side.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyanoen Co., Ltd. (有限会社宮野園)","offers":[{"title":"Default Title","offer_id":49237201060075,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/miyanoen-light-roast-hojicha-100g.png?v=1788756421","url":"https:\/\/cookgood.jp\/products\/miyanoen-light-roast-hojicha-100g","provider":"CookGood.JP","version":"1.0","type":"link"}