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

Organic & Natural

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