焙じ茶

Industry-typical MOQ is 20–100 kg for powder and 50–200 kg for loose / leaf product, with 3–6 week lead times. Roasting profile (light vs. dark roast) and milled-particle target (fine powder for latte vs. coarse for steeping) are commonly customizable on standard SKUs. Single-origin (Uji / Wazuka) commands a premium versus mixed-origin nationwide blends.

Hojicha is roasted nationwide, but Kyoto (Uji, Wazuka) is the heritage source associated with high-end specialty hojicha (often roasted from kuki-bancha stems). Shizuoka and Kagoshima are large-volume sources for industrial powder. Ishikawa Prefecture's 'kaga-bocha' (Kaga stick-tea, roasted kuki-bancha) is a well-known regional variant.

Standard COA: moisture, particle size distribution (for powder), color value (roast indicator), microbiological limits, heavy metals, pesticide residues against EU MRL list, radionuclide test (Cs-134/Cs-137) as documentation comfort, and acrylamide testing if requested (a Maillard byproduct of roasting; tea is generally low-risk but high-roast products warrant verification). JAS Organic and Rainforest Alliance certifications are available from major suppliers.

Hojicha powder is hygroscopic and aroma-volatile, so request: nitrogen-flushed multi-layer foil bags (1–10 kg), inner aluminum-laminate bags, light-protective outer packaging, and shelf life specified with maximum cumulative temperature exposure. Once opened, recommended practice is refrigerated storage; unopened sealed shelf life is typically 12–18 months at room temperature.