This roasted, chocolaty Organic Hojicha tea is actually still a green tea. Hojicha is created from roasting bancha, a lower grade of tea produced from a bottom part of tea leaves that are big and thick. Once it’s roasted it goes from astringent to smooth. Because of the use of lower leaves (which naturally have less caffeine and the roasting process, this tea is considered a good night time tea or low caffeine tea.
Grown: Uji, Kyoto, Japan
Dry Aroma: Roasted, Cocoa, Mild Hay
Tasting Notes: Roasted and Chocolaty
Brewing Suggestion: We like this tea best in a small teapot or mug when we used 1 tablespoon (2-3 grams) of tea first brewed for 2-3 minutes at boiling. For gaiwan or shiboridashi brewing, we recommend sticking to 20-30 seconds.
Experiment and let us know how you liked it best!