Ordinary hojicha is made by roasting second- or third-growth tea leaves, but this high-grade hojicha is made by roasting the larger shoots of organically grown first-growth tea leaves using far-infrared rays. It is characterized by its fragrant aroma and subtle sweetness. Low in caffeine, it is a regular tea for Japanese households that can be enjoyed by both adults and children. Enjoy the fragrant aroma and refreshing aftertaste. This special hojicha is grown without the use of any pesticides or chemical fertilizers in a small family-owned tea farm established 150 years ago in Uji City, Kyoto Prefecture. JAS (Japan) certified organic JONA Weight: 120g 4.233oz How to drink Houjicha Using kyusu teapot Put two tablespoons of hojicha into a teapot, pour in hot water, and serve after about one minute. Using kettle Put water and hojicha in the kettle at the same time. (3 tablespoons of hojicha per 2 liters of water is a good rule of thumb.) When the tea comes to a boil, turn off the heat and transfer it to a teapot when the tea is as thick as you like. Enjoy it cold in summer or hot in winter.

This hojicha is roasted over high heat and has a delightful aroma and a light, crisp flavor. It is made from single origin tea leaves at an organic tea farm located at an altitude of 800 meters above sea level in the upper reaches of the Abe River, which is known as one of the most delicious green tea production areas in Shizuoka. The key to making highly aromatic hojicha is to pour boiling hot water all at once. Prepare a kyusu (teapot) or a rather large tea cup, and the amount of tea leaves and hot water should be about 3 g and 130 ml per person, respectively. The infusion time is about 30 seconds. The characteristic of hōjicha made with water is that it has an aromatic flavor and a more refreshing taste. It is recommended to drink it as it is, or to arrange it to take advantage of its aroma. Combine with milk and syrup to make a drink that tastes like iced café au lait. JAS (Japan) Certified Organic JONA Weight: 100g 3.527oz