Collection: Kōbashi

Roasted to the season.

香ばし — the word for the smell of something toasted: roasted rice, browned mochi, tea leaves turned over an open pan.

A collection built around a single idea: what fire does to a leaf. Loose-leaf hojicha, roasted in small batches until the aroma turns from grassy to toasted; hojicha and genmaicha ground fine for lattes and baking; spiced blends built for cold mornings; and some of our favourite soothing green teas left un-roasted, so you can taste where the others began.