Aromatic and Gentle on the Body: Hojicha Powder from the Heart of Uji, Yamashiro
Our hojicha powder is made from tea leaves grown in the Yamashiro region, one of the most renowned tea-producing areas within Kyoto’s Uji district. Carefully roasted at high temperatures, this fragrant hojicha is perfect for drinking on its own, as well as for use in lattes, desserts, and other creative recipes.

What makes Uji tea so special lies in its rich natural environment and centuries-old cultivation techniques. The Yamashiro region, in particular, offers ideal conditions for growing high-quality tea:

• Frequent misty weather – Softens sunlight, resulting in tender tea leaves rich in umami components such as theanine and amino acids

• Large temperature differences in the mountains – Produces aromatic, well-defined leaves

• Well-drained red soil – Encourages deep root growth and the absorption of nutrients, leading to flavorful tea leaves