Spring Hojicha Teaware is a traditional tool used

is a traditional tool used to scoop Matcha in Tea Ceremonies

- Rich Umami

Harvest: Spring / Summer

Harvest May Processing Lightly Steamed

Harvest: 2025 Aged Tencha

Spring Hojicha Teaware is a traditional tool usedSpring Hojicha Roasted Spring Sencha Spring Hojicha is a tea made by roasting Spring Sencha harvested in May instead of the traditional Bancha leaves, it has a bright golden color and aromatic fragrance, with a savory flavor and notes of sunflower seeds. As is with other Hojicha, this tea has a very low amount of caffeine, making it a delicious anytime tea, even at night. Taste Umami Harvest May Processing Lightly Steamed, Rolled, Dried, Roasted