Japanese Hojicha tea

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The stem part is selected from the mature Sencha and slowly roasted lightly by hand. The residual fragrance and flavour that remains in the lightly roasted tea leaves/stems is the refinement of the roaster.

Pour 85° to 90°C hot water over the tea and leave to infuse briefly. The pot should be emptied completely after each infusion. The tea can be infused several times.

Storage: Store in a dry and cool place, protected from sunlight.