BIO Houjicha (Hojicha)

Sencha Houjicha - organic

In addition to the leaves, the tea leaf stems are also used. The stalks give a special, tart aroma. The tea is roasted at a high temperature so that the leaf color changes from green to reddish brown. This type of processing was developed in Kyoto in the 1920s and its popularity remains to this day.
Taste: Malty, with a slightly nutty roasted note.

_____________________

2 teaspoons to 250 ml, 100°C (212°F) hot water.

Brewing time:

30 seconds, depending on your taste, this Houjicha makes 2 infusions.