This second spring harvest Hojicha (nibancha) comes to us from the highest slopes of Kirishima (Southern Japan). Grown without the use of any chemical products in nutrient-rich volcanic soil, it presents an aromatic character quite different from the other green teas on our list, as its leaves have been meticulously roasted. When infused, they release an amber liquor with beautiful aromatic nuances of toasted bread, maple syrup, red berries, autumn honey, and dry-roasted almond. Gentle on the digestion, comforting, and low in caffeine, hojicha is the perfect companion for chilly evenings or for pairing with the most indulgent desserts.
Roasted a touch darker than our first harvest Hojicha (Ichiban), which you can find by clicking here.
1 1/2 tsp/250ml
4-5 minutes
90°C