| 50g makes 16 cups* | 50¢ per cup | Kyoto, the historical home of Japan’s Emperors, and the cultural capital of the Japanese archipelago, is the birthplace of Hojicha. The tea was first made in the 1920’s thanks to the ingenuity of one tea master’s experimentation. The result was a deliciously unique tea that exploded with popularity. To produce this tea, the third flush of bancha type leaves, known as sanbancha, are steamed and dried similar to other Japanese teas. Afterward, the leaves are slowly roasted over low heat. This roasting process imparts a toasty flavor, rich sweetness and lowers the caffeine content of the tea, making it a preferred choice for evening meals and children in Japan. What we're doing: 1 heaping teaspoon (about 3 grams) of Hojicha per 6-8 oz serving Heat fresh water to 174º-180ºF Steep 2 minutes Multiple infusions What we're tasting: Toasty – Toasted oats Umami – Baked sweet potato skin Spice – Licorice root, cinnamon *includes multiple infusions
