Regarded as one of the most popular teas in Japan, hojicha is created by roasting bancha leaves and twigs. The green leaf is roasted in a porcelain pot over charcoal giving the leaf a distinctive reddish colour and a sweet roasted flavour.
Originally from Kyoto, this style of tea has gained popularity since it was first introduced in the 1920’s in Japan.
Low in caffeine, this tea is best serves after a meal; this tea is a fantastic digestive and palate cleanser.
2.5 grams per cup
steep 3 minutes