Organic Hojicha Roasted Green Tea

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Organic Hojicha Tea is made from larger, coarser new leaves that have begun to lose their caffeine strength. These grow back after the spring harvest and are reserved for making hojicha, or roasted green tea. To make hojicha, the leaves are immediately steamed, rubbed and partially dried, just as they are for green tea. Before the leaves are completely dried though, they are placed in gas fired iron rotating ovens to be slowly roasted and then cooled. Roasting the leaves gives it the aroma of English tea, a delightful mild smoky flavor. It also neutralizes the already weak astringent and stimulating qualities, so that both children and adults can enjoy hojicha any time of day or season. Hojicha contains 67 percent less caffeine than brewed coffee.

Every part of a tea bag reflects the highest care, from its manilla oxygen washed hemp fibers, to its crimped seal and 100 percent cotton string. No whiteners or plastics used.

The flavor of tea reflects the soil it is grown in, the season picked, and the curing process. Organic Hojicha Tea is nurtured according to strict organic standards. The growers are dedicated to the stewardship of their land, water, and tea bushes. This dedication shows in their skillful traditional handling that gives us the best organic tea in the world.

All true teas stem from the plant Camellia sinensis, an attractive perennial shrub about five feet tall with gentle rounded leaves and tender twigs. Tea become green, black or other varieties depending on the time of harvest, and the way they are cured and handled. Tea begins to oxidize as soon as it is picked. Chinese oolong and English black teas are allowed to oxidize as they dry, but with our Japanese teas this process is carefully controlled and the tea remains green. Our Hojicha Tea contains 67 percent less caffeine than regular brewed coffee.

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