Green tea virtues are multiples and ancient.
Non exciting, rich in antioxidants, it contains minerals, carotenoids, chlorophyll and vitamins C and E.

Hojicha is made by roasting Bancha leaves at a high temperature until they turn reddishbrown.
What makes this tea special is its low content of caffeine. Its bronze structure reveals woody and roasted flavours above iodine notes which are specific to Japanese teas.
It is very appreciated from the green tea drinkers for its very fresh and lightly roasted taste.

Appearance: long brown leaves
Colour: brown

Tasting advice: delicious plain. Unlike other green teas, it required very hot water and short time of infusion.
Very appreciated with salty dishes, it is tea frequently served in sushi restaurants in Japan.