Hojicha
Despite its darker appearance, hojicha is a type of Japanese green tea. The term "hojicha" means "roasted tea," and while it can be made from various teas, it is most typically made from bancha, kukicha, or a blend of both. KH Hojicha is made from high-quality kukicha for a fragrant, toasty flavor that lacks the bitterness and astringency of a bancha-based hojicha. The final high-temperature roasting process breaks down caffeine and catechin compounds, mellowing the flavors and reducing caffeine content. This makes a soothing tea for any time of the day.
Hot infusion: Use 3g (1 Tbsp) with 12 oz (350ml) at 200°F for 1-2 min.
Cold infusion: Use 3g (1 Tbsp) with 12 oz (350ml) with ice water for 10-15 min.
Infuse several times.
Contains 1 oz. (30g). Approximately 30 cups if infused as recommended.
Despite its darker appearance, hojicha is a type of Japanese green tea. The term "hojicha" means "roasted tea," and while it can be made from various teas, it is most typically made from bancha, kukicha, or a blend of both. KH Hojicha is made from high-quality kukicha for a fragrant, toasty flavor that lacks the bitterness and astringency of a bancha-based hojicha. The final high-temperature roasting process breaks down caffeine and catechin compounds, mellowing the flavors and reducing caffeine content. This makes a soothing tea for any time of the day.
Hot infusion: Use 3g (1 Tbsp) with 12 oz (350ml) at 200°F for 1-2 min.
Cold infusion: Use 3g (1 Tbsp) with 12 oz (350ml) with ice water for 10-15 min.
Infuse several times.
Contains 1 oz. (30g). Approximately 30 cups if infused as recommended.
Despite its darker appearance, hojicha is a type of Japanese green tea. The term "hojicha" means "roasted tea," and while it can be made from various teas, it is most typically made from bancha, kukicha, or a blend of both. KH Hojicha is made from high-quality kukicha for a fragrant, toasty flavor that lacks the bitterness and astringency of a bancha-based hojicha. The final high-temperature roasting process breaks down caffeine and catechin compounds, mellowing the flavors and reducing caffeine content. This makes a soothing tea for any time of the day.
Hot infusion: Use 3g (1 Tbsp) with 12 oz (350ml) at 200°F for 1-2 min.
Cold infusion: Use 3g (1 Tbsp) with 12 oz (350ml) with ice water for 10-15 min.
Infuse several times.
Contains 1 oz. (30g). Approximately 30 cups if infused as recommended.
Origin: Shizuoka, Japan
Cultivars: Blend; primarily Yabukita
