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Hojicha was popularized in Kyoto in the 1920’s. Unlike traditional Japanese greens, which are steamed, Hojicha is roasted in a porcelain pot over charcoal. Most leaves of this variety are derived from a standard bancha tea, but this special variety is actually a roasted Kukicha twig. The result is a toasty, woodsy aroma and notes of caramelized sugar…
Notes: caramel, charcoal, maple
Infusion: 180ºF / 82ºC for 30 seconds
Origin: Shizuoka Prefecture, Japan
Company description not available.