Japanese green tea roasted over charcoal, which changes it completely — the grassy edge burns off and what's left is toasty, nutty, and almost caramel-sweet. The roasting also strips most of the caffeine, which is why it's the tea served with dinner and after.
Tastes like: roasted chestnut, caramel, toasted rice
Brew it: 1 tsp per 8 oz at 195°F, steep 30 to 60 seconds. Hojicha is forgiving — it won't turn bitter the way other green teas do if you leave it a little long.
Loose leaf, 3 oz. Naturally low in caffeine.
