Stonerolled Hojicha

A stonerolled version of our Hijiri Hojicha made by Master Obayashi in Aichi, and then stoneground by us in London.

A dark roasted Japanese tea with a sweet tobacco taste from the Obayashi family who have been producing award-winning teas completely naturally for over 30 years. On their small farm of about 10 acres in Okumikawa, Aichi they have maintained many of their 100 year old Yabukita trees just like the locals in these mountains who often keep a row of old tea bushes or yamacha (‘mountain tea’) as they call them. These simple country teas are either produced by hand or taken after picking to a small factory like the Obayashi’s one which helps make many of the local people’s tea.

This tea has been developed specifically to be made with milk (either dairy or plant-based) which accentuates its best qualities, and can be simply made mixed with cold milk, whisked with warm milk, or made as a shot with textured milk like a latte. In cold milk the taste is incredibly sweet with notes of caramel and ginger biscuit, with a coffee flavour from the roasting that is brought out even more in warm milk.

ORIGIN
Obayashi Tea Farm, Okumikawa, Aichi, Japan

SIZE OF FARM
10 acres

PLANTS AND PROCESSING
Camellia Sinensis Sinensis, Blend of seed grown Yabukita cultivar/Yamacha (Zairai shu) leaf and twigs. Medium charcoal roasting. Harvested and roasted 2024. Stoneground soon before sale.

BREWING METHODS
The following brewing methods are for 1 pint of milk which creates around four servings, but can be scaled up or down:

Cold  – Finely sift 8g of stonerolled tea into a bowl and whisk with 70ml of water that has been cooled to 80°C until dissolved. Pour into a bottle with a cap and add 1 pint (~568ml) of cold dairy or plant-based milk and shake briefly. Drink straight away, or leave in the fridge for up to 24 hours.

Hot –  Finely sift 8g of stonerolled tea into a bowl and whisk with 70ml of water that has been cooled to 80°C until dissolved. Pour into a bottle with a cap and add 1 pint (~568ml) of cold dairy or plant-based milk and shake briefly. Warm and whisk as much of the milk tea as you want to drink in a pan or machine to a maximum temperature of 65°C. Keep any leftover milk tea refrigerated and use within a day.

Alternatively, once the tea has been dissolved in warm water, hot textured milk can be poured over to create drinks of a similar strength to a piccolo, flat white or latte.

PLEASE NOTE
Caddy and Postcard options are only available online or via ‘Collect from Postcard Teas’ for shop collection, two working days after purchase.