Japanese roasted green tea. Hojicha is naturally low in caffiene and perfect after dinner or a heavy meal. Gently roasted in the traditional way to give a toasty, roasty, nutty flavour. 
 
Hojicha is said to have been invented by a Kyoto tea merchant in the 1920's who had an overstock of green tea from the previous season. Wondering what to do with it he experimented with roasting it and so Hojicha was born. The process involves gently roasting green tea in a porcelain vessel over a gentle heat. 
 
This Hojicha has a soft and gently roasty, toasty, nutty flavour which is very soothing and calming, especially after a meal. It is gentle on the digestion and in Japan is often the tea of choice for young children and the elderly. 
 
I've used this frequently in food pairings and it goes especially well with chocolate, nuts or brie. 
 
The roasting process reduces the caffiene content of the leaves, making this a natural, low caffiene tea. 
 
Brew with water at 90ºC and infuse for 1-2 minutes. Use 1 tsp of leaf per cup of water. Infuse up to 2 times.