Roasted Tea

Hojicha, roasted green tea, was first produced in the Kyoto region in the early twentieth century, and has become extremely popular. Made by roasting large bancha leaves and twigs over charcoal, it has a strong, nutty flavour mixed with the grassy taste of the green tea leaves. The nature of the roasting process reduces the amount of caffeine and tannins compared to other teas. Hojicha is easy to drink, thanks to its low caffeine and lack of bitterness.