This tea is grown in Shizuoka Prefecture, the largest tea producing area in Japan, where more than 40% of the county’s tea is grown. The mild climate and diverse terrain make it ideal for tea cultivation. This Hojicha is made by roasting late-summer Bancha green tea, a process which changes the colour to a deep reddish brown and produces a toasty, nutty flavour. The tea was originally developed in the 1920s by a Kyoto tea merchant as a way of making use of leftover leaves, stems, stalks and twigs. Merchants around Japan soon started to roast Hojicha near their shop entrances, attracting customers with its wonderful toasted aroma. Hojicha is now one of the most popular teas in Japan.
24 Hour Cold Brewed Hojicha Tea (93%), White Grape Juice From Concentrate, Acid (Citric Acid), Vitamin C, Carbon Dioxide.
Store in a cool, dry place. Once opened, keep refrigerated and consume within two days.
Nutritional data per 100mL
Energy
Fat
of which saturates
Carbohydrates
of which Sugars
Protein
Salt
75kJ/18kcal
<0.1g
<0.1g
4.3g
4.3g
0.1g
<0.1g
Caffeine content
9 mg/100mL
This tea is grown in Shizuoka Prefecture, the largest tea producing area in Japan, where more than 40% of the county’s tea is grown. The mild climate and diverse terrain make it ideal for tea cultivation. This Hojicha is made by roasting late-summer Bancha green tea, a process which changes the colour to a deep reddish brown and produces a toasty, nutty flavour. The tea was originally developed in the 1920s by a Kyoto tea merchant as a way of making use of leftover leaves, stems, stalks and twigs. Merchants around Japan soon started to roast Hojicha near their shop entrances, attracting customers with its wonderful toasted aroma. Hojicha is now one of the most popular teas in Japan.
