This hōjicha is a blend of first-picked kabusecha sprouts and tencha (which will be ground down to matcha) karigane / kukicha (twigs). The blended tea is then deep roasted to become this highly aromatic hōjicha.
The roasting process reduces the caffeine level to a minimum amount. Making it perfect for everyone, including children.
Information: Source: Uji, Kyoto, Japan Best Before: Use as quickly as possible. Storage: Store in a cool dark place.
Preparation: 1. Measure 6 g tea leaves into a Japanese teapot. 2. Bring water to a boil then down to 95℃ / 203°F. 3. Pour boiling water into the teapot and tea cups. 4. Pour water back into boiling pot and maintain 95℃ temperature. 5. Place tea leaves into Japanese teapot. 6. Pour 300 ml / 10.1 oz of warm water over tea leaves in the teapot. 7. Steep for 30 seconds. 8. Pour an equal amount of tea into each cup.
❖ Try different brewing techniques to discover what you like best. This tea goes for multiple steeps.