🌿 What makes these teas special?
- Bancha teacomes from later harvests of the tea plant. Its taste is mild, slightly nutty, and pleasantly soft. The name "Bancha" contains the Japanese word"ban", which means “late” – a charming double meaning: It is harvested late in the year and is ideal for late evening consumption as it contains only a small amount of caffeine.
- Hojichais created by roasting bancha or sencha at high temperatures. This creates a smoky, roasted, almost caramel flavor – ideal for people who want to switch from coffee to green tea. In Japan, hojicha is a classic everyday tea: It's served free of charge in many restaurants, often with a friendly server who regularly refills the glass.
Its history begins around 1920 in Kyoto – born out of the desire to enhance surplus tea leaves by roasting them. Hōjicha is therefore a tea made fromSustainability was bornand is now an integral part of everyday Japanese culture.
- Kukichaconsists of the stems and leaf veins of the tea plant. Its taste is surprisingly aromatic and reminds many ofGingerbread or toasted bread– slightly sweet, earthy, and smooth at the same time. Kukicha also demonstrates the careful use of resources: every part of the tea plant is processed and valued.
🌱 A sign of Japanese sustainability
These teas embody the respectful treatment of nature that is deeply rooted in Japanese culture. Instead of discarding valuable plant parts, stems, later leaves, and roasted products are lovingly processed. This creates not only variety in flavor, but also an expression ofAppreciation and mindfulness.
🍃 Many of our teas are organic
A large part of the teas in this collection come fromcertified organic farming– free from pesticides, chemical fertilizers and with consideration for people, plants and the environment.
☕ Ideal for coffee drinkers
Theroasted aromasof Hōjicha and Kukicha are reminiscent of coffee without causing its nervousness. For people whowant or need to avoid caffeine, these teas are a wonderful alternative – with full flavor but a gentle effect.
🛒 Discover now
Our selection includes the finestBancha tea,classic Hōjichaandaromatic Kukicha– imported directly from Japan, organically grown, freshly processed and selected with great knowledge and respect for tea culture.
❓ Frequently asked questions about Bancha, Hōjicha and Kukicha
Can I drink Hōjicha and Kukicha cold?
Yes, both teas are perfect for preparing asCold Brewor with ice cubes. When served cold, Hōjicha develops a particularly mild, slightly nutty aroma. When served cold, Kukicha is almost sweet and refreshing—perfect for hot days or as a caffeine-free iced tea.
Is Kukicha just a "by-product" or a full-fledged tea?
Kukicha may consist of stems and leaf veins, but it is a standalone,wholesome tea with a long traditionIn Japan, it is often drunk as an everyday tea – not because it is “left over”, but because many peoplemild, bready tastetreasure.
How do Bancha and Sencha taste different?
Senchacomes from the first harvest and often tastes grassy and fresh with a distinct umami note.Banchahowever, is harvested later and therefore has acalmer, warmer character, often with slightly woody or nutty notes. It is less intrusive – ideal for relaxing tea moments.
Why is Hōjicha ideal for children and pregnant women?
Hōjicha loses almost all of its caffeine during roasting, which is why it is alsoChildren, the elderly and during pregnancypopular. Important: However, you should always seek medical advice if you have any medical questions.
Is it true that you can brew these teas with boiling water?
Yes – unlike many other Japanese green teas, Bancha, Hōjicha and Kukichapoured with 100 °C hot water. Their brewing time is very short – usually only30 seconds to 2 minutes. That makes them specialpractical in everyday lifebecause you don't have to worry about the right water temperature or use special accessories.
