Organic Chamomile Hojicha

Hojicha (or Houjicha) is a Japanese tea made from later-harvest tea leaves that are roasted as a final processing step. All teas are exposed to some heat (whether it be steam or roast) to "kill green" or halt oxidation and reduce moisture in the leaves. Hojicha differs in that it is exposed to a secondary roast, which brings out different flavor characteristics (understandably warm and toasted notes!).

Roasting the tea also reduces the caffeine content and astringency, which makes hojicha a very approachable and gentle tea to drink all day. Though very common, the blend with chamomile elevates this everyday experience into an enchanting tea time.

Location: Kakegawa

Harvest season: late harvest, autumn.

Cultivar: seasonal mix, predominately Yabukita.

Process: harvested leaves are steamed to halt oxidation. The leaves are then dried and rolled, similar to sencha, and are introduced to a final, strong roast on the pan.