HOJI GREEN TEA
 
Hojicha, originally produced in Kyoto, signifies roasted (hoji) tea (cha). It was first developed by roasting the unused parts of the plant such as the stems, leaves and stalk in charcoal (an important principle in Zen culture is not to waste!). The delicious and earthy beverage is produced by roasting bancha “common tea” or kukicha “twig tea” over high heat. The result is a savory tea with a refreshing and roasty taste with no bitterness. The degree of roast in the aroma and flavor will depend on whether the tea is lightly or more deeply roasted. Unlike other Japanese teas, hoji-cha has a distinct reddish-brown appearance in the cup. Lower in caffeine, it makes a great after-dinner tea. It also has many health benefits being high in antioxidant and Vitamin C.
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INGREDIENTS
 
Green tea