The tea is produced using a 3rd flush Bancha leaf known in Japanese as Sanbancha, plucked exclusively at Yamarokusangyou, one of Uji's top gardens. The plucked leaves are produced in a style similar to that of Sencha - the leaves are steamed and dried. Next the dried leaf is roasted over a low heat - the low roasting temperature imparts a sweet taste and nice fresh aroma.

The city of Uji, the namesake of this wonderfully light Houjicha, is one of Japan's most ancient places. The city is home to the Byodoin, recognized by UNESCO as the world's oldest wooden structure. It was built in 1053 and amazingly, still stands. The region has been home to tea gardens and tea pluckers for centuries and is to this day recognized as one of Japan's foremost green tea growing regions.

One of the teas that helped make the region famous is Houjicha. Houjicha, a specially roasted green tea, may seem exotic to Westerners but in Japan it is one of country's most commonly enjoyed beverages. Owing to its low caffeine content - the roasting process removes much of the caffeine - Houjicha is often served to accompany meals; it is also commonly served to children, and patients in hospitals.

Ingredients: Uji Hojicha
Origin: Shizuoka Prefecture, Japan

1 teaspoon per 6 ounces of fresh pure water at 170°F for 2-3 minutes.
(May be brewed multiple times. Be careful not to overbrew.)