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Japanese Hojicha

Japanese Hojicha

Freshly picked Bancha green tea leaves are steamed, dried and slowly roasted over low heat to retain their sweet taste and wonderful aroma. Refreshing and delicious any time of the day.

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Serve as is
1 tspn per cup80°c2-3 minAs is


Pale yellow with rich nutty character and cinnamon toast notes


Hojicha is a relatively new style of green tea, it was first produced in the 1920's in Kyoto, Japan when local tea merchants where left with a surplus of lesser quality green tea leaves from the end of the picking season they were unable to sell so instead decided to try gently roasting the leaves over charcoal to make the tea more desirable. The intense aroma that came from this new variety was so tantalising that the tea became highly sought after and higher quality leaves began to be used to produproduce an even better quality product.


1 tsp per cup in water at 80°c for 2-3 mins


Just as it is.


Green tea



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