Originating around 1920, hōjicha leaves are a deep brown colour, and often have a flakey appearance. It brews dark brown, and can have a smoky character. The aroma of dark-roasted hōjicha can be remarkably similar to the aroma of coffee, although it does have a milder flavour.
Origin: Japan, Kagoshima Prefecture
Aroma: Toast, nut, wood.
Tasting Notes: Naturally lower in caffeine, but more robust in flavour than most other greens. Distinct notes of both nut and toast.
Brewing times: Steep for 2 - 3 minutes at 85°C.
50 grams will make a approx 25 - 30 cups
100 grams will make approx 50 - 60 Cups