Merkaba Teas, Hojicha, Green Tea

Origin: Japan.

Roasted Bancha is also called Hojicha (all Japanese teas have the suffix cha , which means tea - Sen-cha, Kuki-cha, Mat-cha). Originally
from Kyoto region of Honshu peninsula, this style of tea has gained popularity since it was first introduced in the 1920s in Japan. Bancha is
the most common Japanese green tea variety available in the United States and is often served in Asian restaurants.

Our Organic Hojicha Tea is made from larger, coarser new leaves that have begun to lose their caffeine strength. These grow back after the
spring harvest and are reserved for making hojicha, or roasted green tea. To make hojicha, the leaves are immediately steamed, rubbed
and partially dried, just as they are for green tea. Before the leaves are completely dried though, they are placed in gas fired iron rotating
ovens to be slowly roasted and then cooled.

Roasting the leaves gives it the aroma of English tea, a delightful mild smoky flavor. It also neutralizes the already weak astringent and
stimulating qualities, so that both children and adults can enjoy hojicha any time of day or season. Hojicha contains 67 percent less caffeine
than brewed coffee.

Hojicha is preferred by many veteran green tea connoisseurs because the light roasting of the leaves imparts a rich and nutty flavor to the
tea.

Familiar and comforting, low in caffeine with a smooth full flavor. A crisp and nutty taste, with a very accessible mesquite and a light
refreshing liquor that accompanies meals perfectly.