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dr. midoré’s medium roast hojicha (30g)
  • dr. midoré’s medium roast hojicha (30g)
  • dr. midoré’s medium roast hojicha (30g)
dr. midoré’s medium roast hojicha (30g)

dr. midoré’s medium roast hojicha (30g)

Rs. 1,090.00

Toasty, nutty, and earthy with notes of caramel and cinnamon — hojicha is naturally low in caffeine and feels like a hug in a cup.

How to prepare
Sift 3g (1.5 tsp) of hojicha into a bowl.
Add 40ml water at 70–80°C and whisk until smooth and frothy.
Pour over ice and 120ml milk of your choice.

First harvest tea leaves or ichibancha (一番茶) are gently roasted over charcoal to create hojicha’s warm brown colour and signature nutty aroma. The roasting process reduces bitterness and caffeine, resulting in a smooth, comforting cup perfect for any time of day.

Yabukita (やぶきた)


Yabukita accounts for over 70% of Japan’s green tea production. Discovered in Shizuoka in the early 1900s, it’s known for its balanced flavour, high yield, and adaptability, making it the perfect choice for everyday consumption.

Kyoto Prefecture


Kyoto is the historic birthplace of matcha, with over 800 years of tea tradition. Its gentle hills, pure water, and misty climate produce exceptional tea. In the 1920s, Kyoto tea merchants created hojicha by roasting unsold bancha leaves and stems over charcoal, producing a nutty, low-caffeine tea they named hojicha, meaning “roasted tea.”

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