Hojicha is made from irregular green tea leaves that were roasted over high heat. Roasted oversized regular green tea leaves as well as their stems are also used. It has a light refreshing flavor. Like Sencha, tea leaves for Hojicha are grown with fully-flooded sunlight, so that Hojicha contains beneficial Catechin. And since Hojicha is pan-roasted, it is very low in caffeine. In Japan, Hojicha is commonly given to babies and people who are sick because it is both nourishing and low in caffeine.The first 3 processing steps of Hojicha are the same as for Senchs: 1) steaming; 2) drying and crumpling; 3) shaping. But to make Hojicha the goes through one special additional step - roasting.
1. Place tealeaves (8g) into the teapot.
2. Pour the hot water (150ml) into the teapot. Water temp. 90 degrees C.
3. Wait for about 30 seconds.
4. Serve equally into each tea cup until the final drop is poured.