Japanese Kuki Hojicha

To create this flavoursome Japanese Kuki Hojicha green tea, stems from naturally farmed tencha leaves in Shizuoka and Kagoshima are hand-roasted in a porcelain pot over charcoal. Tencha leaves are grown for up to 3 months in the shade and used to produce Ceremonial Grade Matcha. After the steaming process, the leaves and stems are separated and the stems are then roasted to create this Japanese Kuki Hojicha. When fully infused, this tea is distinctively nutty and sweet and has a low caffeine level, making it an ideal choice for those who prefer little to no caffeine after midday.  An expressive and robust flavour, it pairs well with both savory and sweet dishes.