Harvest Dates: September to October
Harvest Location: Ibaraki Prefecture, Japan
Elevation: 20-100 m (68-328 ft)
Varietal: Yabukita, Sayamakaori
Hojicha is a Japanese green tea that originated in Kyoto 100 years ago. Unlike traditional green teas, hojicha is roasted after the leaves are steamed. Along with removing all bitterness, the roasting process gives hojicha its signature earthy aroma, its reddish-brown color and a unique smoky taste.
Water Temperature: 205 F,
Amount (g/100ml): 3g
Steep: 1 minute