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All are made in Japan

Beverages loved by many

Hojicha is the best product if you want to enjoy the unique ingredients of Japanese tea at a low price.


Hojicha is a dry roasted green tea, and everyone loves the nice smell of roasting. Standard hojicha uses cheap tea leaves from the second pick to the autumn-winter pick. The tea leaves in lowland tea fields have a rapid decrease in umami ingredient, except for the first picked tea. However, since the tea leaves of Mino Shirakawa originally have a lot of umami, even after the second picking, more umami remains than in other production areas. For that reason, we can make especially delicious hojicha with good balance of umami and bitternes at a reasonable price. Further, this hojicha is cultivated with pesticide-free using a farming method approved by Gifu Prefecture. It is the same as sencha that a farmer's union consisting of enthusiastic farmers cultivates tea plantations on steep slopes in cooperation with each other with time and effort.


Magical Base Beverage

Hojicha is a magical base drink that can enjoy wide applications.It's easy to enjoy and you can use boiling soft water. In addition, cold water can be extracted in the same way as sencha. It takes longer than sencha, but you can enjoy the delicious taste. The taste of hojicha changes depending on the roasting temperature. At our store, we use light roast and deep roast according to the drink menu. This hojicha is optimized at a roasting temperature that does not spoil the taste.


Wide Use

Hojicha is a typical slimming tea among Japanese tea products, but it is not the only one. Hojicha will refresh your mouth when you drink it hot or cold as a straight tea at meal time. In addition, it matches with greasy meals. Herbal teas such as dill and rosemary are also delicious. In addition, children can enjoy Hojicha latte, which is made by adding condensed milk and then pouring foamed milk, and Hojicha ole, which is made by boiling Hojicha tea leaves and milk together. There are more recipes. For one example, it can be made into dalgona (whipped hojicha). In Japan, it is consumed by overwhelmingly more people than matcha.Would you like to enjoy it as a hojicha quester?


Enjoy ZENJIRO hojicha and your quality of life.



  • The price includes the shipping cost of the most efficient "International e-packet (small air package with international registered mail) " to deliver from Japan to you. If international e-packets cannot be used due to postal conditions, or if you request other means of transportation, you will be charged an additional shipping fee.
  • We also sell this product in Japan. Because it is a very rare tea leaves, the price of tea leaves fluctuates to upside than other products.
  • In addition, since we sell this product in dollar denominated price in Japan, the exchange rate will fluctuate. Due to these two factors, the product price may increase without notice.


Key facts:

We are registering as a "US FDA food facility".

Store of our French subsidiary is certified as a "Japanese Food Supporter Store".
Certification number: J000-033-182 tcha-tcha Confluence

ZENJIRO - Hojicha Mino Shirakawa 40g x5bags

  • Hojicha is green tea with roasted tea leaves.


    You can enjoy it straight or as a latte mixed with milk. You can treat Hojicha as same as coffee and black tea using boiled water. But you can also extract hojicha using cold water. in the case,  it needs at least 15-25 minutes.


    Japanese green tea, unlike black tea and Chinese tea, is categorized into non-fermented tea, and is a beverage that you can enjoy by extracting the ingredients. The best before date is actually effective for more than 2 years because it is sealed and packaged, but care must be taken since oxidation after opening will impair the flavor and reduce the active ingredients unique to Japanese green tea. Storage in cans, such as those found in Chinese tea shops, is not favorable. It is best to seal unused parts after opening and store them in a refrigerator if possible. The temperature does not need to be overly concerned, but be careful with oxidation.


    Then, if possible, extract with soft water. Hard water is good for enclosing umami taste in meat, while soft water is effective at extracting ingredients into water. In our experiments comparing hard water and soft water, extraction with hard water has a beautiful color, but it does not smell and has less umami components, making it harder to pass through the throat.