Hojicha

Nose. The roasting of the leaf gives the kombucha a caramelised, toasty aroma with a nutty undertone.^[1]

Palate. On the palate the same roast character reads as a mild, toasted sweetness.^[1]

Structure. Points the producer states:^[1]

• Sweetness: mild, toasted

Hojicha — Roasted Green Tea Base. Hojicha is a green tea whose leaves are roasted, a step that gives the leaf its distinct brown colour. FIGA sources its hojicha from Azumaya in Antwerp.^[1]

FIGA works with a single fermentation, in which the tea is the flavour from the start. This departs from the more common kombucha method of a neutral first fermentation followed by fruit or spice additions in a second fermentation. The house's largest fermentation vessel holds 200 litres.

Specifications. Classification and stated composition figures:^[1]

• Category: single-tea kombucha
• Caffeine: low content, per FIGA

Production. Hojicha is one of the flavours in FIGA's Antwerp-based range, alongside Rose, Jasmine, Earl Grey, Lapsang Souchong, Milky Oolong and Matcha. FIGA produces approximately 1,000 bottles per month across all flavours.