Kitsune no Ha No.1 — Hojicha

A hojicha made by roasting thick leaves harvested in Makinohara and Kanaya, Shizuoka.

The leaves are roasted over high heat until they turn fox brown, so you can enjoy the full toasty character that belongs to hojicha alone.

There is almost no bitterness or harshness, and a gentle sweetness spreads through the mouth.

Hojicha also has less caffeine than sencha, so it can be enjoyed with confidence by children and older drinkers alike.

Specifications