Hojicha was first used in Japan in the 1920s. Known as a “pan-fried green tea”, it resembles a spirally rolled tea leaf, that on brewing yields a light, reddish-brown liquor. Roasting these tea leaves at an optimum temperature during the production process imparts a caramel-like flavor to the tea that distinguishes the Hojicha from the vegetative flavors that are common in other varieties of green teas. Unlike other green teas where the leaves are steamed, the tea leaves need to be roasted for Hojicha – this ensures that the tea also has lower amounts of caffeine.
Farms are carefully maintained with weeding, pruning & fertilization at the right time.
The tea leaves are hand picked at a duration of 10-12 days to keep the tenderness of the leaves.
The leaves are pan-fried at 82 degree Celsius to avoid fermentation.
Leaves are dried on truffs for cooling.
Leaves are twisted in rotational drums to roll the leaves.
Leaves are dried twice with induced heat.