In the misty foothills of Shizuoka, Fuka-iri hojicha begins its journey. Long days of sun and cool nights change each leaf’s character over time.
Unlike teas that chase vivid green brightness, Fuka-iri is crafted for warmth and depth. This is immediately obvious in its chestnut colour. Our farming suppliers from the Shizuoka region harvest mature leaves at their freshest, still carrying the clarity Shizuoka is known for.
After steaming and drying, the transformation begins: the roast (our favourite bit).
Harvested leaves are fed through glowing drums, coaxing them from vibrant green to soft chestnut. Aromas softly rise. Earthy, toasty, gently sweet - the signature smell of great hojicha.
Roasting is a craft of intuition as much as technique. Too much heat overwhelms the tea’s subtlety; too little fails to awaken its calm richness. Generations of growers pass down the skill of sensing the perfect moment, listening to the crackle of leaves and reading the rhythm of the season.
Harvests typically begin in the cool and early hours of the day before sunrise, when the leaves are most alive. Small batches are processed the same day, protecting the tea’s full depth of flavour. Our packaging is therefore designed to preserve this freshness and the region’s gifts: clarity, aroma, quiet harmony.
If you have chosen to enjoy our Fuka-iri dark roast, thank you. When you next enjoy it, we encourage you to imagine the calming pulse of the Shizuoka landscape which shaped it.
Slow down, take your time, enjoy. That's the spirit of Fuka-iri.