Houjicha is made by roasting ryokucha (green tea) over strong heat over a short period of time burning the leaves to a degree and imparting the roasted flavor. Because the ambient environment (temperature and humidity) affects the original green tea leaves depending on the leaf size and shape, the amount of stems still mixed into the leaves, there is a high level of skill involved with roasting the leaf evenly. this hojicha utilizes summer harvested leaf that has grown larger than spring sencha. This results in a balanced earthy flavor whereas spring sencha would have stronger notes of caramel and autumn harvested leaf grown even larger would taste even more earthy PRODUCT INFO Ingredients: Green tea Japanese name: 上ほうじ茶 Cultivar: Blend Harvest Season: Summer Cultivation & Processing Notes: Roasted. Pesticides not used in cultivation. Region: Mie Prefecture Number of Cups in 100g: 80 cups (20 uses / 4 steepings / 1 cup per steeping. Varies with your steeping recipe.) STEEPING NOTES Tea: 3 grams or 1 teaspoon. Time: 30-60 seconds. Water: 90˚C/194˚F, 240 ml. The amounts above are guidelines. Adjust to preference. Consider also cold steeping (see Steeping Technique s). VENDOR INFO Name: Takeo Tea Farm Location: Tsu-shi, Mie Prefecture, JAPAN
