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Hojicha is made by roasting green tea, originally a byproduct of tea production. However, Hojicha has a depth all its own. At LILIKU TEA, we offer not only widely available standard Hojicha but also a variety of Hojicha with different aromas and flavors. These variations are achieved through the use of different parts, different tea types and applying different roasting levels, allowing your customers to explore the diverse and rich world of Hojicha.

Most producers who make sencha also produce hojicha, so the regions where hojicha is made are spread throughout Japan, just like sencha. At LILIKU TEA, we focus on offering carefully selected hojicha, such as those crafted by highly skilled tea masters and those that are organic.

Bancha is a tea produced from mature tea leaves harvested later in the year, typically from summer onwards, while sencha uses young leaves in spring. This difference in the harvesting period results in a tea that has a mild, refreshing taste with little bitterness. One of the notable characteristics of bancha is its low caffeine content, which makes it a popular choice for drinking after meals. The term "bancha" encompasses various regional varieties across Japan. For instance, there is Kyobancha from Kyoto, which is known for its distinctive flavor. Another example is Mimasaka Bancha from Okayama, and Awa Bancha from Tokushima, each offering unique regional characteristics.