Miyanoen Light Roast Hojicha from Sayama, Saitama
$27.00
Sale price
$27.00
Regular price
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Miyanoen Light Roast Hojicha from Sayama, Saitama
$27.00
Sale price
$27.00
Regular price
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A 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.
Most hojicha sold outside Japan is roasted dark: chocolatey, smoky, unmistakable. This is the other kind. Miyanoen stops the roast early — asa-iri, 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.
Highlights
- A light roast, not the dark chocolatey roast most hojicha abroad is — toasted aroma up front, the sweetness of green tea still underneath.
- Made from first-flush stem tea, kukicha — the sweeter, gentler part of the plant, which is why this reads rounder than a leaf hojicha.
- From 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.
- Shipped directly from Miyanoen in Sayama, Saitama — not from a US warehouse.
Details, ingredients & allergens
- Ingredients: Roasted green tea stems (kukicha), Sayama, Saitama. Nothing else.
- Net weight: 100g
- Allergens: None known.
- Origin: Sayama, Saitama
- Storage: 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.
Producer's story
Miyanoen 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.
The full story of Miyanoen and the Sayama roast lives on the Roast It Yourself Hojicha Set page.
Flavor profile
Toasted 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.
Brewing ideas
Hot, 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.
If 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 Roast It Yourself Hojicha Set is for, and Hojicha in a Frying Pan shows how. Still choosing which Japanese tea belongs in your kitchen? Our guide to Matcha, Sencha, Gyokuro, or Hojicha lays them side by side.
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