Akarui is now available.

If you are a tea enthusiast who appreciates the subtle nuances of roasted tea, Akarui offers a refreshing break from the usual heavily roasted hojicha. Unlike common darker roasts, the light roast profile used in Akarui ensures that the smokiness is delicate and never overpowering, making it ideal for those who want a gentle yet flavorful cup. The use of kukicha, or twig-style tea stems, imparts a unique character to this tea. Kukicha typically has a naturally lighter color and a pleasant natural sweetness, which combined with the light roasting method, results in a brew that is smooth and low in bitterness. This makes it a great choice for daily consumption or for those new to roasted teas. From my experience preparing Akarui, it steeps quickly and offers a comforting aroma that hints at the roasting process without being sharp or smoky. The finely ground powder dissolves well in hot water, making it versatile for traditional brewing or for indulgent hojicha lattes. Pair it with a touch of milk or enjoy it plain to fully appreciate its subtle flavors. Additionally, Akarui’s restrained roast means it retains some of the natural antioxidants present in green tea, making it not only delicious but also beneficial for health. For those living in Malaysia, where matcha culture is growing, Akarui fits perfectly as a specialty roasted tea option that complements popular matcha beverages. If you love trying different types of Japanese teas, this light roast hojicha will expand your palate with its unique balance of flavor, aroma, and smoothness. It’s a wonderful example of how careful roasting techniques can elevate simple tea stems into an enjoyable daily treat.