A newcomer on the Japanese tea scene, hojicha first emerged in Kyoto in the 1920s. Unique among Japanese teas, hojicha is made from roasting bancha tea leaves in a porcelain pot over charcoal until they turn reddish-brown. This cooking process gives the tea a toasty, nutty flavour rare among Japanese green teas.
Ingredients: Japanese green tea | Ingrédients: Thé vert japonais