Hojicha is created by using Bancha, a type of sencha harvested between summer and autumn, and roasting it to further develop the leaves’ complexities. The result of the roast is distinctly reminiscent of roasted chestnuts with an earthy and woody undertone.

This is a wonderful tea to have in the evening, as its roasting process yields a mild caffeine content.

ORGANIC

Harvest Date
June 2021

Region
Uji, Japan

Cultivar
Yabukita

Tea Masters
Nagatani Family

Tasting Notes
Toasted Pecans, Maple Wood, Black Sesame

Recommended Pairings
Mango, Caramel, Chocolate

Recommended Brewing Instructions
Steeping Vessel
Teapot

Leaf Quantity
1 Teaspoon

Steeping Temperature
250ml at 95°C

Steeping Time
2-3 Minutes