An unusual tea to come from Japan. It is a simple tea, usually made from Bancha, whose properties are accentuated by having it roasted over glowing charcoal at a high temperature until the leaves change in colour to reddish brown, and the flavour assumes a roasted and nut-like tone. The process is said to have originated in Kyoto around 1920 and is very popular today. The taste is light, and at the same time extremely roasted, without bitterness. The roasting gives an interesting, original flavour that is not at all reminiscent of other Japanese teas, and is very suitable with food, especially strong and oily dishes. Also, Hojicha is surprisingly is well suited as an iced tea.
Try brewing Hojicha, and then cooling it down into an iced tea.
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