Kōbashī

CEREMONIAL GRADE

Kōbashī

Yabukita is a classic Japanese tea cultivar known for its balanced characteristics, offering rich umami and a hint of bitterness. Roasting enhances its smooth umami and warm aroma, revealing notes of hazelnut, caramel, and toasted wood with a mellow smoky aftertaste.

Born in Uji in the 1920s, hojicha was created by roasting leftover tea leaves, transforming them into a smooth, aromatic tea with warm notes of roasted nuts, cocoa, and caramel.

₱750.00

Made in Japan

Sourced from trusted tea farms in Uji.

Ceremonial Grade

Stone-milled for a vibrant finish.

Reusable Tin

Reusable TinDesigned to be kept and refilled.

Overview

Kōbashī is an artisan-roasted green tea powder crafted from premium Yabukita cultivar leaves grown in Uji, Kyoto.

GRADE

Premium

NET WEIGHT

30g

BEST FOR

Latte / Usucha

ROAST

Medium Roast

ORIGIN

Uji, Kyoto, Japan

CULTIVAR

Yabukita

RECIPE

TOASTED HAZELNUT CHARACTER, A WARM SMOKY AROMA, AND A SMOOTH ROASTED FINISH.

Preparation

For Hojicha Latte & Tea. Whisk 4g of Kōbashī with 40ml of warm water until smooth. For a latte, pour over 90g of milk with ice and sweetener to taste.

Origin

Uji, Kyoto, Japan

Ingredients

100% Japanese Roasted Green Tea Powder

Brewing Guide

For Hojicha Latte: Whisk 4g of Kōbashī with 40ml of warm water until smooth. Pour over 90g of milk with ice and sweetener to taste.

For Hojicha Tea: Whisk 2g of Kōbashī with 60ml of hot water at 80°C until smooth and lightly frothy.

Shipping

Packed carefully to preserve freshness and quality during transit.

Care

Store in a cool, dry place away from light, heat, and air. Keep sealed in the original packaging or an airtight container. For the best flavor, consume within 45-90 days after opening.

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