Kuki Hojicha (stem hojicha)
Stems that Ippodo says are roasted deeply, described as having a coffee-like aroma, body and sweetness — a useful reminder that 'stem' or 'bō' in a name does not mean a light roast.
Ippodo Chaho
- Form
- Loose leaf
- Tea merchant's prefecture
- Kyoto
- Where the leaf was grown
- —
- Part used
- —
- Roast
- —
- Brewing as the maker suggests
- —
Entries are edited from information each company has published; they are not tasting scores, and this is not an exhaustive list of products. Blank fields mean the reference page did not state it. Whether a product contains added sugar is taken from the sugar entry in the ingredients list, and 'light' or 'deep' follows each company's own wording.