Shiroi Kuki Hojicha — 100 g Bag

Shiroi Kuki Hojicha is made from tencha stems, gently roasted using far-infrared heat. The softer stems are paler than those in the house’s usual hojicha, producing a clear amber infusion with a sweet, toasted aroma and little astringency. The selected loose-tea bag contains 100 g. Fukujuen’s guide uses 4 g, approximately one heaped tablespoon, for 130 ml of boiling water and a one-minute infusion. Pour evenly into cups to the last drop. Adjust the strength to taste and discard used wet leaves rather than leaving them standing for a long time.