BEST TIME TO SERVE
AFTRNOON - EVENING
Hojicha tea is a unique combination of herbal tea byproducts. For two reasons, Hojicha tea has less caffeine than most other green teas. First, roasting enhances the chemical components of the tea while supposedly lowering the caffeine content. Second, the most popular type of Hojicha tea is made from more mature tea leaves plucked in the middle of the season. The caffeine content of the leaves is lower than that of the first or second wave of young tea leaves. This roasted herbal tea is a lively, strong beverage with a sweet, musky scent. Aromas of roasted coffee bean and brown sugar, vanilla and caramel flavors burst forth, leaving the tongue with a creamy, mellow, and light body feel.
Take 180 ml or 3/4th cup of water.
For best infusion, get the water temperature right to 80’C-85’C (176’F-181’F)
QUANTITY OF LEAVES
Use 2-3 g or 1 tsp. of loose leaves.
Infuse the leaves for 2-3 mins.