Great Eastern Sun Japanese Roasted Green (Hojicha)
Item #: 1024
By early summer in the Uji district, traditional center of the Japanese tea industry, the tea farmers harvest the larger, older tea leaves and small twigs for Hojicha. They steam this mixture to prevent fermentation, mix it with volcanic sand, and roast it in revolving ovens. The sand, later removed, facilitates slow, even heating. This gives the tea its distinctive smoky or nutty flavor.