It’s made from leaves that are roasted until they’re dark brown. Because it’s picked at the end of the season and roasted at a higher heat than other teas, hojicha contains lower levels of caffeine.
FLAVOR: Roasted and nutty
CREATIVE USE: Ladle a cup of steeped hojicha tea over a mixture of brown rice and roasted fall veggies, like squash. Garnish with a sprinkle of chestnuts.