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