Hojicha is made by roasting green tea at high heat, which turns the leaves reddish-brown and replaces the grassy notes with warm, nutty ones. Ours is roasted in small batches by a Kyoto tea shop that has been doing it since 1893, using a blend of leaves and stems for a particularly smooth cup.
Roasting also drives off most of the caffeine, so it is a good tea for evenings and for children. Brew with boiling water for 30 seconds; it also makes excellent iced tea and a surprisingly good latte.
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