A green tea roasted in a porcelain pot over charcoal. The process gives the tea a caramel-like flavour and appearance. Hojicha is produced using a 3rd flush Bancha style leaf known in the tea business as Sanbancha.The plucked leaves are steamed and dried in a style similar to that of Sencha. Next the dried leaf is roasted over a low heat-the low roasting temperature imparts a sweet taste and nice fresh aroma. (Hojicha that has been roasted at too high of a temperature will lose much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavour. Try pairing our Hojicha with Asian themed meals and notice how well it cleanses the palate- a refreshing tea that is as good hot as it is poured over ice. What's more the roasting process removes much of the tea's caffeine.
- Loose Leaf Grades
- Brewing Guide
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|
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