Genmai Hōjicha
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A mellow, warming, and relaxing tea blend using 40% organic roasted brown rice and 60% hōjicha tea leaves.
The hōjicha is a blend of first flush leaves, stems, and leaves that remained on the tea bush from the previous year. The tea is roasted twice, first in an oven, and then a second time with sand. Sand helps distribute the heat evenly, which makes the flavor steady and balanced.
This tea is very tolerant. If you steep it with less water, the flavor will turn a little denser, with more water a little gentler but it never becomes bitter regardless of how it's brewed.
Thanks to the deep roasting, hōjicha is low in caffeine and gentle to the stomach which makes this blend an ideal choice for the elderly and children as well.
HOW TO PREPARE
The tea goes three great steeps.
For the first infusion, use 6 g (0.2 oz) tea leaves, 95°C (203 °F) 200 ml (6.76 fl oz) water and steep for 20 seconds. For the second brew, again use 95°C (203 °F) and steep for around 10 seconds. The third brew can be a longer steep (about 45 seconds).
Place of Origin: Shiga, Japan
