Roasted green tea with full-bodied character and cinnamon-like toast notes.
Ingredients: Green tea
Small Batch Blended and Packed in: Canada
Tea(s) From: Japan
Region(s): Kagoshima Prefecture
Antioxidant Level: High
Caffeine Content: Low
Infusion: Pale green yellow
Vacuum sealed bag to preserve freshness of tea leaves
Like many of the world’s great teas, Hojicha was discovered through a process of curiosity and innovation. During the 1920s, a tea master living in Kyoto Japan discovered the method for producing the tea using common materials he found around the house. Rather than steam a batch of freshly plucked leaf-the traditional method of Japanese style green tea production-the master decided he would roast it in a porcelain pot over burning charcoal. The result, as history would attest, was delicious.
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 flavor. The roasting process removes much of the tea’s caffeine too.