Kombucha Japan Hojicha

Unfiltered, unpasteurized, non-alcoholic – From roasted organic Japanese Hojicha green tea, naturally low in caffeine

Nutty and pleasantly toasted, intense but not overpowering: notes of caramel, hazelnut and sugar cane

Funky Fermenteria's Kombucha Japan Hojicha

Kombucha Japan Hojicha is the most gastronomic creation from Giulia Faraon's lab: the hojicha is a roasted Japanese green tea, which intensifies its aromas while maintaining a naturally low caffeine content. The result is a kombucha with a strong personality, nutty and pleasantly toasted, intense but not overpowering, with delicate caramel notes where the tea flavor embraces sophisticated nuances of hazelnut and sugar cane: the perfect companion, the house suggests, for a rum agricole and cocoa nib. Just four ingredients—water, sugar, organic hojicha tea, and live kombucha culture—unfiltered and unpasteurized: the bottled baby scoby is the artisan's signature.
 
 
 

The roots of this Kombucha are deep in tradition

Hojicha is the product of Japan's anti-waste ingenuity: it originated in Kyoto in the 1920s, when a tea merchant, to avoid throwing away the leaves and stems left over from the fine teas, experimented with roasting them over charcoal—and discovered a new tea, amber-colored and scented with caramel, which immediately captivated the country. Roasting, in addition to imparting nutty flavors, naturally reduces the caffeine content: hojicha thus became the evening tea in Japanese homes, enjoyed by children and cherished by the elderly, the sip that accompanies dinner without disturbing sleep. Fermenting it into kombucha is a truly Asian dialogue: Kyoto roasting meets the ancient art of fermented tea, and evening tea becomes a convivial bubbly.
 
 
 

Choosing Japan Hojicha Kombucha means taking care of yourself.

Live, unfiltered, and unpasteurized, this kombucha combines the benefits of fermentation—microorganisms friendly to the microbiota, organic acids, B vitamins, and enzymes—with the polyphenols of green tea, here in a roasted version. Its ace in the hole is its naturally low caffeine content: this is the kombucha you can enjoy with dinner or after, when other teas would take their toll on your sleep. With just 23 kcal and 4,5 g of sugar per 100 ml, zero fat and zero salt, it's the smart food pairing: complexity for a great drink, friendly digestion, and restful nights.
 
 
 

How to Best Use: Kombucha Japan Hojicha

• SATAY AND GRILL – Giulia's favourite pairings: skewers of chicken satay and Organic Colored Cauliflower on the grill, where toasted calls for toasted: for the sauce, try a Organic Hazelnut Grains or delle Roasted Shelled Peanuts Without Salt: the hazelnut circle closes.
• VELVETY THAT CONSOLATES – velvety soup Delicate Pumpkin e Biodynamic Sweet Potatoes with chestnuts from Tuscia  and croutons of semi-wholemeal Campagna bread: the autumnal combination with a special twist.
• KYOTO AFTER DINNER – Thanks to the low caffeine content, it is the perfect end to the evening: in a low glass with ice, in the style of the rum agricole suggested by the house, with Organic toasted shelled hazelnuts : and for the tasting of toasted products, place it next to the Kombucha Lapsang SouchongKyoto and Fujian compared.

The Producer: Funky Fermenteria

Funky Fermenteria is Giulia Faraon's artisanal workshop in Nervesa della Battaglia, near Treviso. Faraon, the designer, left everything behind to ferment live, unpasteurized kombucha in small batches—a curious exploration of the untapped potential of non-alcoholic beverages in the heart of the Prosecco region.
 
 
 

Ingredients

Water, sugar, organic Hojicha tea (origin: Japan), live kombucha culture.

Storage: Store below 16°C. Serve chilled. This is a live, unfiltered, and unpasteurized product: any small SCOBY residue left in the bottle is a sign of authenticity.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy: 96 kJ / 23 kcal
• Fat: 0 g
• Carbohydrates: 4,5 g, of which sugars: 4,5 g
• Protein: 0 g
• Salt: 0 g

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