Hōjicha

Country of Origin: Japan

Notes:

As the story goes, Hōjicha 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 tea leaves, which was 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.

A little more about how Hōjicha is produced:
Hōjicha 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. (Hōjicha 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 slight reddish color and light cup with a very unique flavor. Try pairing our Hōjicha with Asian themed meals and notice how well it cleanses the palate, a refreshing tea that is as good hot, with cream, or poured over ice. What's more, the roasting process removes much of the tea's caffeine, making it a great drink for the whole family. 

Ingredients: Premium Japanese Green Tea