Hojicha is a roasted Japanese green tea developed in Kyoto in the 1920s, traditionally made from the leftover stems and twigs of tea production rather than whole leaves. Saicho sources theirs from a single farm in the Tenryu valley, Shizuoka prefecture, grown at 500 metres altitude from the Yubikita cultivar. The palate delivers nori seaweed and roasted hazelnut alongside dry, woody tannins, characteristic of quality hojicha. As a non-alcoholic option, the Hojicha Sparkling Tea is one of Saicho's single-origin sparkling tea expressions.