This roasted green tea is extremely popular in Japan, and increasingly so in the West. Made from bancha tea stems and leaves, it’s lower in caffeine (due to the low proportion of leaves) with a deep nutty taste, and it pairs well with many cuisines.
Originally produced in Kyoto, this style of tea was first introduced in the 1920s. Because of the roast, it’s less sensitive to oversteeping than other green teas; its heavier flavor and maple sap sweetness offer a different perspective on the category.
Tasting Notes: roasty, peanut, maple sap
Harvest Season: Spring 2020
4 oz or 1 lb
Click here to order a small sample size of this tea.
The surprising taste of Hojicha is refreshing and slightly peachy. It's light and fresh aromas belie the dry looking stems and leaves. Consequently this tea has moved from a simple curiosity to the front of my tea cabinet.
This tea definitely has a roasty peanut taste to it, just like the tasting notes mention. It is a cozy and comforting tea and it's delicious. Even after steeping the leaves more than once, it's still flavorful. The color is pretty, too, and I enjoy looking at it in my glass tea pot.