Japanese Hojicha

Hojicha is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf colour tints from green to reddish brown. The process was first performed in Kyoto, Japan, in the 1920s and its popularity persists today.

Ingredients: Organic Green Tea

Steeping Guide:
Amount: 3g /1½ teaspoons
Temperature: 180°F
Steeping Time: 3 to 4 minutes

Caffeine: Yes, moderate

Origin: Japan