Most hojicha are made from leaves. mirume's hojicha is made exclusively from stems: The distinction matters more than it may appear. 

We use stems from the first harvest and roast them by the traditional sand-roasting method, in which the stems are heated together with sand. The sand produces a far-infrared effect, allowing the tea to be roasted at temperatures that would normally burn the leaf. This brings out a soft, rounded, naturally sweet roasted aroma.

This is precisely why we use stems. Tea leaves would burn before their full aroma could be developed. The stems however must also be selected with precision. If too young they burn easily, much like leaves. If too mature they can withstand high heat however cannot produce sweetness.

Only stems harvested at the right moment can create the sweet roasted fragrance that defines mirume’s hojicha.

No decaffeination process is used. In testing, caffeine is not detected. Its caffeine-free character is the result of the material and the roasting method, not chemical intervention.

A guest who enjoys this in-room tea at night does not need to think about caffeine intake. They simply experience its aroma. 

Recommended for: evening welcome drink, in-room amenity, caffeine-sensitive guests, late-night lounge service.